Lemon Herb Chicken with Sweet Potato Fries & Creamy Avocado Salad
A vibrant Mediterranean-inspired meal featuring tender lemon herb chicken, crispy roasted sweet potato fries, and a creamy avocado salad. This dish is non-spicy, high-protein, nutrient-packed, and perfect for dinner, meal prep, or website content.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 2–3
Ingredients
For the Lemon Herb Chicken
2 medium chicken breasts (400 g / 14 oz)
2 tablespoons olive oil
Juice of 1 lemon
Zest of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper, to taste
For the Sweet Potato Fries
2 medium sweet potatoes, cut into fries
1–2 tablespoons olive oil
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
For the Creamy Avocado Salad
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ cup cucumber, diced
2 tablespoons red onion, finely chopped
2 tablespoons Greek yogurt
1 teaspoon lemon juice
1 teaspoon olive oil
Salt and pepper, to taste
Optional: chopped parsley or cilantro
Instructions
1. Marinate & Cook Chicken
In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
Add chicken breasts, coat well, and let marinate 15–20 minutes.
Grill or pan-sear chicken over medium-high heat for 5–6 minutes per side, until cooked through. Let rest before slicing.
2. Prepare Sweet Potato Fries
Preheat oven to 200°C (400°F).
Toss sweet potato fries with olive oil, paprika, salt, and pepper.
Spread on a baking tray in a single layer.
Bake 25–30 minutes, flipping halfway, until crispy and golden.
3. Make Creamy Avocado Salad
In a bowl, combine avocado, cherry tomatoes, cucumber, and red onion.
Add Greek yogurt, olive oil, lemon juice, salt, and pepper. Toss gently.
Garnish with fresh parsley or cilantro.
4. Assemble the Plate
Place sliced lemon herb chicken on the plate.
Add roasted sweet potato fries and a portion of creamy avocado salad.
Optional: drizzle extra lemon juice or olive oil over the chicken for brightness.
Tips for Best Results
Use ripe avocado for creamy texture in the salad.
Cut sweet potatoes evenly for uniform baking.
Let chicken rest 5 minutes before slicing to retain juices.
Frequently Asked Questions
Can I bake the chicken instead of grilling?
Yes. Bake at 200°C (400°F) for 20–25 minutes until cooked through.
Can this be made ahead for meal prep?
Yes. Cook chicken and sweet potato fries ahead, and assemble salad fresh when serving.
Is this Mediterranean-diet friendly?
Absolutely. Lean protein, olive oil, vegetables, and healthy fats from avocado fit perfectly.
Can I add grains to the plate?
Yes, serve with quinoa, couscous, or brown rice for a more filling meal.
Nutritional Information
Calories: 510 kcal
Protein: 38 g
Carbohydrates: 38 g
Fat: 22 g
Fiber: 9 g
Sugar: 6 g