Description
A vibrant and satisfying bowl featuring juicy grilled chicken, roasted sweet potatoes, fresh avocado salsa, and a creamy herbed yogurt dip for a balanced, flavorful meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 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. Grill over medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- In a bowl, combine avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently mix to make the avocado salsa.
- In another bowl, stir together Greek yogurt, dill, parsley, minced garlic, and a pinch of salt to create the herbed yogurt dip.
- Assemble bowls by dividing roasted sweet potatoes, sliced grilled chicken, and avocado salsa. Serve with a side of herbed yogurt dip.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American