Description
A vibrant and healthy bowl featuring juicy grilled chicken, roasted sweet potatoes, creamy avocado salsa, and a refreshing herbed yogurt dip. Perfect for a satisfying and flavorful meal.
Ingredients
- 2 boneless skinless chicken breasts (about 6 oz each)
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and black pepper to taste
- 1 ripe avocado, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/2 cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- 1 clove garlic, minced
- Mixed greens or cooked quinoa for serving
- Optional: cherry tomatoes, corn, black beans
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
- While sweet potatoes roast, season chicken breasts with salt, pepper, and a pinch of paprika. Heat remaining 1 tbsp olive oil in a grill pan or outdoor grill over medium-high heat. Grill chicken for 6-7 minutes per side, until cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice.
- Prepare avocado salsa: In a small bowl, combine diced avocado, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Gently mix.
- Make herbed yogurt dip: In another bowl, mix Greek yogurt, dill, mint, minced garlic, and a pinch of salt. Stir until smooth.
- Assemble bowls: Base with mixed greens or quinoa. Top with roasted sweet potatoes, sliced grilled chicken, and avocado salsa. Drizzle with herbed yogurt dip. Serve immediately.
- Optional: Add cherry tomatoes, corn, or black beans for extra texture and flavor.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American