Prick the sweet potatoes all over with a fork. Place on a plate. Cook in the microwave oven for 8 minutes or until tender, turning over halfway through cooking. Let rest for 5 minutes.
Cut the potatoes in half. Scoop out the flesh with a spoon. In a food processor, purée the potato flesh with the butter until smooth. Add water as needed. Season with salt and pepper. Keep warm.
Meanwhile, in a large skillet over medium-high heat, brown the chicken in 2 tbsp (30 ml) of the oil. Add the shallots and cook until the chicken is cooked through. Season with salt and pepper. Set aside on a plate. In the same skillet, brown the zucchini. Return the chicken to the pan and set aside.
In a bowl, combine the remaining oil with the green onions, chopped cilantro and lime juice.
Divide the sweet potato purée among four plates. Top with the chicken and zucchini. Garnish with the cilantro mixture and cilantro leaves.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.