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
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 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
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Season chicken breasts with smoked paprika, garlic powder, salt, and pepper. Drizzle with remaining 1 tablespoon olive oil. Grill over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes then slice.
- While chicken cooks, prepare avocado salsa. In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently mix and season with salt.
- Make herbed yogurt dip: In a small bowl, mix Greek yogurt, dill, parsley, minced garlic, and a pinch of salt. Stir well and refrigerate until serving.
- Assemble bowls: Divide roasted sweet potatoes among bowls. Top with sliced grilled chicken. Add a generous spoonful of avocado salsa and a dollop of herbed yogurt dip. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American