Instructions

• 1 Preheat oven to 450°. Toss sweet potatoes with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer on a baking sheet lined with parchment paper. Bake until crispy, about 20 minutes. Let cool.
• 2 Heat 1 tablespoon oil in a medium nonstick skillet over medium high heat. Add chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Remove chicken from skillet.
• 3 Heat remaining 1 tablespoon oil in skillet over medium high; add zucchini and cook, stirring often, until tender, about 3 minutes. Return chicken to skillet; add teriyaki sauce, pepper, and remaining 1/4 teaspoon salt, and stir to combine.
• 4 Stir together cornstarch and 1 tablespoon cold water until smooth. Add to chicken mixture; cook, stirring occasionally, until thickened, about 1 minute.
• 5 Cut and remove core from bottom of lettuce and discard. Separate 4 to 6 large leaves and top with chicken mixture, then sprinkle with sweet potatoes.