Grilled Chicken Bowl with Sweet Potato Fries and Avocado Salsa
Grilled Chicken Bowl with Sweet Potato Fries and Avocado Salsa
This bowl combines juicy grilled chicken, crispy sweet potato fries, creamy avocado salsa, and fresh greens — a beautiful mix of textures and nutrients. It’s hearty yet light, making it perfect for a healthy lunch or dinner.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2–3
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 ½ tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp paprika
½ tsp dried oregano
Salt and black pepper, to taste
For the Sweet Potato Fries:
2 medium sweet potatoes, peeled and cut into fries
1 ½ tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
For the Avocado Salsa:
1 ripe avocado, diced
½ cup cherry tomatoes, diced
¼ small red onion, finely chopped
1 tbsp lemon or lime juice
1 tbsp chopped fresh cilantro or parsley
Salt and pepper to taste
For the Bowl Base:
1 ½ cups cooked quinoa, brown rice, or mixed greens
Optional Toppings:
Crumbled feta or cotija cheese
Drizzle of Greek yogurt or tzatziki sauce
Fresh lime wedge
Instructions
Step 1: Prepare and Bake the Sweet Potato Fries
Preheat oven to 425°F (220°C).
Toss sweet potato sticks with olive oil, garlic powder, paprika, salt, and pepper.
Spread evenly on a parchment-lined baking sheet.
Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Step 2: Marinate and Grill the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper.
Add chicken breasts and marinate for 15–30 minutes.
Heat a grill pan (or outdoor grill) over medium-high heat.
Cook chicken for 5–6 minutes per side, until fully cooked and slightly charred.
Let rest for 5 minutes, then slice.
Step 3: Make the Avocado Salsa
In a small bowl, combine diced avocado, tomatoes, red onion, lime juice, cilantro, salt, and pepper.
Gently toss to mix. Keep chilled until ready to serve.
Step 4: Assemble the Bowl
In a serving bowl, add a base of quinoa, rice, or greens.
Arrange sliced grilled chicken and a handful of sweet potato fries.
Top with generous spoonfuls of avocado salsa.
Garnish with feta, herbs, or a drizzle of yogurt/tzatziki if desired.
Tips
For crispier fries, don’t overcrowd the baking tray.
Marinate chicken longer (up to 4 hours) for deeper flavor.
You can air-fry the sweet potato fries at 400°F (200°C) for 15–18 minutes for a lighter version.
Add a bit of chili flakes or hot sauce if you prefer mild spice.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Store each component separately and assemble when ready to eat. The avocado salsa is best made fresh.
Q: Can I replace the chicken?
You can use grilled shrimp, tofu, or salmon for variation.
Q: How do I keep the fries crispy?
Reheat them in the oven or air fryer instead of the microwave.
Nutritional Information
Calories: 460 kcal
Protein: 38 g
Fat: 18 g
Carbohydrates: 36 g
Fiber: 7 g
Sugar: 8 g