Description
A vibrant and satisfying bowl featuring grilled chicken, roasted sweet potatoes, and fresh avocado salsa, served with a creamy herbed yogurt dip. Perfect for a healthy and flavorful meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 cups cooked quinoa or rice, for serving
Instructions
- Preheat grill to medium-high heat and oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- In a bowl, combine avocado, cherry tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste.
- In another bowl, mix Greek yogurt, dill, mint, garlic, lemon juice, and a pinch of salt.
- To assemble, divide quinoa or rice between bowls. Top with sliced chicken, roasted sweet potatoes, avocado salsa, and a dollop of herbed yogurt dip.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American