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Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa

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A vibrant and nourishing bowl featuring marinated grilled chicken, crispy sweet potato fries, and refreshing avocado salsa.

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

  1. Preheat the oven to 425°F (220°C).
  2. Toss the sweet potato wedges in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the seasoned sweet potato fries in a single layer on a parchment-lined baking sheet.
  4. Bake the fries for about 20-25 minutes, flipping halfway through to ensure even cooking.
  5. While the fries bake, prepare the chicken marinade by combining olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper in a bowl.
  6. Coat the chicken breasts in the marinade and let them sit for 10-15 minutes.
  7. Grill or pan-cook the marinated chicken for 4-5 minutes per side until they reach an internal temperature of 165°F (74°C).
  8. Allow the chicken to rest for 5 minutes before slicing it into strips.
  9. In a separate bowl, prepare the avocado salsa by mixing diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper.
  10. 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.

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