Start by chopping the sweet potatoes into 1-2 inch pieces, with the skin on.
Bring a pot of water to a boil, using enough water to have at least 1 inch of water above the sweet potato.
Once boiling, add the chunks of sweet potato to the water, reduce to medium high heat, then slow boil for approximately 15 minutes, or until cooked throughly.
While the sweet potatoes are boiling, pre-heat the BBQ to 400F.
Spice up a 5 oz chicken breast by seasoning both sides with 1 tsp of dried thyme, 1/2 tsp of salt, and 1/4 tsp of black pepper.
Add the chicken breast to the pre-heated BBQ and grill for approximately 5 minutes per side, or until cooked through.
Drain the sweet potatoes with a colander, then add them to your plate.
To hard boil an egg, add water to a saucepan, then add the egg with the shell on. Use enough water so the egg is covered by at least 1 extra inch of water.
Boil the water over high heat, without using a cover.
Once the water begins to boil, add a tsp of vinegar and 1/2 tsp of salt to the water to make the egg shell easier to peel off.
Once the water reaches a rolling boil, turn off the heat, cover the eggs, and let it sit for approximately 10-12 minutes.
Strain the hot water, then add cold water, and let the egg cooldown. This will stop the egg from cooking and make it easier to peel.
Once the egg is cool to touch, crack the egg shell with a spoon and peel the shell off.
Chop up a handful of romaine lettuce, celery, onions, tomatoes, and parsley, then add it to a plate.
Add the diced grilled chicken to the salad, then top with a 1/2 tbsp of sunflower seeds, and sliced hard boiled egg.
Top with 1 tbsp of extra virgin olive oil and 1 tsp apple cider vinegar.