Description
A vibrant and wholesome bowl featuring juicy grilled chicken, roasted sweet potatoes, fresh avocado salsa, and a creamy herbed yogurt dip. Perfect for a satisfying and flavorful meal.
Ingredients
- 2 boneless skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 4 cups mixed greens or spinach
- 1/4 cup cooked quinoa (optional)
Instructions
- Preheat grill to medium-high heat. Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Place in a grill basket or on foil and grill for 15-20 minutes, turning occasionally, until tender and slightly charred.
- Season chicken breasts with remaining olive oil, salt, and pepper. Grill for 6-8 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- In a small bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper. Set aside.
- In another small bowl, mix Greek yogurt, dill, parsley, and minced garlic. Season with salt and pepper. Set aside.
- Assemble bowls: divide mixed greens and quinoa (if using) among bowls. Top with grilled sweet potatoes, sliced chicken, and avocado salsa. Drizzle with herbed yogurt dip.
- Serve immediately and enjoy.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American