Description
A vibrant and healthy bowl featuring juicy grilled chicken, roasted sweet potatoes, fresh avocado salsa, and a creamy herbed yogurt dip. Perfect for a satisfying and nutritious meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While potatoes roast, season chicken breasts with remaining olive oil, salt, and pepper. Grill on a preheated grill or grill pan over medium-high heat for 6-7 minutes per side until cooked through (internal temp 165°F). Let rest, then slice.
- For the avocado salsa: combine diced avocado, cherry tomatoes, red onion, jalapeño, cilantro, and lime juice. Gently mix and season with salt.
- For the herbed yogurt dip: stir together Greek yogurt, dill, mint, garlic, lemon juice, and a pinch of salt until well combined.
- Assemble bowls: divide roasted sweet potatoes among bowls, top with sliced grilled chicken, a generous spoonful of avocado salsa, and a dollop of herbed yogurt dip. Serve immediately.
Notes
You can customize the seasonings to taste. For a spicier kick, add more jalapeño or a pinch of cayenne to the chicken marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American