Description
A vibrant, satisfying bowl featuring juicy herb-marinated grilled chicken, crispy roasted sweet potato fries, and a fresh avocado salsa.
Ingredients
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1½ pounds boneless, skinless chicken breasts
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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3 cloves garlic, minced
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1 tablespoon chopped fresh rosemary
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh parsley
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1 teaspoon paprika
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1 teaspoon salt
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½ teaspoon black pepper
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2 large sweet potatoes, peeled and cut into fries
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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2 ripe avocados, diced
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½ small red onion, finely chopped
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1 medium tomato, diced
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2 tablespoons fresh cilantro, chopped
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1 tablespoon fresh lime juice
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¼ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Whisk olive oil, lemon juice, garlic, herbs, paprika, salt, and pepper. Marinate chicken for at least 30 minutes.
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Preheat oven to 425°F (220°C). Toss sweet potato fries with olive oil and seasonings. Roast for 25–30 minutes, flipping halfway.
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Grill chicken over medium-high heat for 6–7 minutes per side until fully cooked. Rest, then slice.
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Combine avocado, red onion, tomato, cilantro, lime juice, salt, and pepper to make the salsa.
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Assemble bowls with chicken, sweet potato fries, and avocado salsa. Serve immediately.
Notes
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Fresh herbs provide the best flavor, but dried herbs can be used in smaller amounts.
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For extra crisp fries, avoid overcrowding the baking sheet.
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Avocado salsa is best prepared just before serving for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes