Description
A delightful grilled herb chicken bowl featuring marinated chicken, crispy sweet potato fries, and fresh avocado salsa, perfect for any occasion.
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 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 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
- 2 cups cooked quinoa or brown rice
- Mixed greens or spinach for serving
Instructions
- Preheat your oven to 425°F (220°C). Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a parchment-lined baking sheet.
- Bake sweet potato fries for about 20-25 minutes, flipping halfway through.
- Marinate chicken by whisking together olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken and let it rest for 10-15 minutes.
- Heat a grill or a pan over medium heat. Cook the chicken for 4-5 minutes per side or until it reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes before slicing.
- To prepare avocado salsa, combine diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- Assemble the bowl starting with quinoa or brown rice, then add mixed greens, sliced chicken, sweet potato fries, and a scoop of avocado salsa. Optionally drizzle lime juice on top.
Notes
For best flavor, marinate the chicken longer if possible. Keep an eye on the fries to avoid sogginess and ensure even cooking.
