Preheat your oven to 400°F and dice the sweet potato into small, uniform cubes.
Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and lightly browned.
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.
While the chicken rests, steam the broccoli florets for 4-5 minutes until they are tender-crisp and bright green.
Slice the chicken into strips and assemble the bowl by arranging the chicken, roasted sweet potatoes, and steamed broccoli.
Top with fresh avocado slices and a drizzle of lemon juice before serving.