Why Make This Recipe
Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa is a delicious and healthy meal that combines grilled chicken, crispy sweet potato fries, and fresh avocado salsa. This recipe is perfect for anyone looking to enjoy a wholesome dish packed with flavor and nutrition. The colorful ingredients not only look great but also provide essential nutrients, making it a fantastic choice for lunch or dinner.
How to Make Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
Ingredients
For the Chicken
- 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
For the Sweet Potato Fries
- 2 large sweet potatoes, sliced into wedges
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the Avocado Salsa
- 2 ripe avocados, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt & pepper to taste
For Assembly
- 2 cups cooked quinoa or brown rice
- Mixed greens or spinach for serving
Directions
- Preheat the oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken with the marinade and let it rest for 10-15 minutes.
- Heat a grill or pan over medium heat and cook the chicken for about 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into strips.
- In a bowl, mix diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa. Gently combine to keep the avocado intact.
- Assemble the bowl: Start with a base of cooked quinoa or brown rice, add a handful of mixed greens or spinach, and layer on the sliced chicken, sweet potato fries, and avocado salsa. Optionally, drizzle with lime juice or a light yogurt dressing for extra flavor.
How to Serve Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
This bowl is great served warm or at room temperature. You can enjoy it as a hearty lunch or a comforting dinner. A squeeze of lime juice on top adds a refreshing touch. Pair it with a light drink like iced tea or lemonade for a complete meal.
How to Store Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
To store leftovers, place them in an airtight container in the fridge. The chicken and sweet potato fries can last up to three days. Avoid mixing the avocado salsa with the rest of the dish until you are ready to serve, as avocados can brown quickly.
Tips to Make Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
- Ensure the sweet potato fries are evenly spaced on the baking sheet for even cooking.
- Marinate the chicken for longer if you have time; this adds more flavor.
- Use ripe avocados for the salsa for the best texture and taste.
- Feel free to adjust the spices to suit your flavor preferences.
Variation
You can customize this bowl with different proteins like grilled shrimp or tofu. Adding other veggies like bell peppers or corn can also enhance the dish.
FAQs
1. Can I use brown sugar in the chicken marinade?
Yes, adding brown sugar can bring a nice sweetness to balance the spices.
2. What if I don’t have quinoa or brown rice?
You can substitute with any grain you like, such as couscous or farro.
3. How can I make this recipe vegan?
To make it vegan, substitute chicken with grilled tofu and use chickpeas instead of quinoa or rice.
Print
Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and healthy bowl combining grilled chicken, crispy sweet potato fries, and fresh avocado salsa, perfect for lunch or dinner.
Ingredients
- 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
- 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 with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken with the marinade and let it rest for 10-15 minutes.
- Heat a grill or pan over medium heat and cook the chicken for about 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into strips.
- In a bowl, mix diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa. Gently combine to keep the avocado intact.
- Assemble the bowl: Start with a base of cooked quinoa or brown rice, add a handful of mixed greens or spinach, and layer on the sliced chicken, sweet potato fries, and avocado salsa.
Notes
Ensure the sweet potato fries are spaced on the baking sheet for even cooking. Marinate the chicken longer for enhanced flavor. Use ripe avocados for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg
