A vibrant and nourishing bowl featuring marinated grilled chicken, crispy sweet potato fries, and refreshing avocado salsa.
Author:jasmine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:American
Diet:Gluten-Free
Ingredients
Scale
2 large chicken breasts, butterflied or sliced into fillets
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt & pepper to taste
2 large sweet potatoes, sliced into wedges
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 ripe avocados, diced
1 medium tomato, diced
1/4 cup red onion, finely chopped
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
2 cups cooked quinoa or brown rice
Mixed greens or spinach for serving
Instructions
Preheat the oven to 425°F (220°C).
Toss the sweet potato wedges in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the seasoned sweet potato fries in a single layer on a parchment-lined baking sheet.
Bake the fries for about 20-25 minutes, flipping halfway through to ensure even cooking.
While the fries bake, prepare the chicken marinade by combining olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper in a bowl.
Coat the chicken breasts in the marinade and let them sit for 10-15 minutes.
Grill or pan-cook the marinated chicken for 4-5 minutes per side until they reach an internal temperature of 165°F (74°C).
Allow the chicken to rest for 5 minutes before slicing it into strips.
In a separate bowl, prepare the avocado salsa by mixing diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper.
To assemble the bowl, start by adding a base of quinoa or brown rice, followed by mixed greens, sliced chicken, sweet potato fries, and a generous scoop of avocado salsa.
Notes
Let the chicken rest after cooking to keep it juicy. Prepare your quinoa or brown rice ahead of time for easier assembly.