Description
A vibrant, protein-packed bowl featuring tender grilled chicken, roasted sweet potatoes, fresh avocado salsa, and a creamy herbed yogurt dip for a balanced and flavorful meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, pounded to even thickness
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
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 crispy.
- Season chicken breasts with salt and pepper. Heat remaining 1 tbsp olive oil in a grill pan or skillet 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.
- In a medium bowl, combine avocado, cherry tomatoes, red onion, lime juice, cilantro, and a pinch of salt to make the avocado salsa. Gently toss to mix.
- In a small bowl, stir together Greek yogurt, dill, chives, lemon zest, and a pinch of salt to make the herbed yogurt dip.
- Assemble bowls by dividing roasted sweet potatoes, sliced grilled chicken, and avocado salsa among four bowls. Drizzle with herbed yogurt dip or serve on the side.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American