Description
A vibrant and hearty bowl featuring juicy grilled chicken, roasted sweet potatoes, fresh avocado salsa, and a creamy herbed yogurt dip. Perfect for a nutritious and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 large avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Mixed greens or spinach for serving
Instructions
- Preheat grill to medium-high heat. In a bowl, toss sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25-30 minutes until tender.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest, then slice.
- In a small bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and a pinch of salt. Gently mix.
- In another bowl, mix Greek yogurt, dill, parsley, minced garlic, lemon juice, and salt to taste.
- To assemble bowls, place mixed greens as a base. Add roasted sweet potatoes, sliced chicken, and avocado salsa. Drizzle with herbed yogurt dip.
- Serve immediately, garnished with extra cilantro if desired.
Notes
You can customize the seasonings to taste. For a spicier kick, add cayenne pepper to the chicken or salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American