Name: Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: For the Chicken 2 large chicken breasts, butterflied or sliced into fillets; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp paprika; Salt & pepper to taste; For the Sweet Potato Fries 2 large sweet potatoes, sliced into wedges; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; Salt & pepper to taste; For the Avocado Salsa 2 ripe avocados, diced; 1 medium tomato, diced; 1/4 cup red onion, finely chopped; 1 tbsp fresh cilantro, chopped; 1 tbsp lime juice; Salt & pepper to taste; For Assembly 2 cups cooked quinoa or brown rice; Mixed greens or spinach for serving

Description

Looking for a vibrant, healthy meal that doesn’t compromise on flavor? This Grilled Herb Chicken Bowl combines tender, herb-marinated chicken, smoky sweet potato fries, creamy avocado salsa, and nutrient-rich quinoa or rice into a meal that’s as satisfying as it is nutritious. Perfect for busy weeknights, weekend meal prep, or even a casual gathering, this dish is a flavorful way to fuel your body while treating your taste buds.

Ingredients

Scale

For the Chicken
- 2 large chicken breasts, butterflied or sliced into fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt & pepper to taste
For the Sweet Potato Fries
- 2 large sweet potatoes, sliced into wedges
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the Avocado Salsa
- 2 ripe avocados, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt & pepper to taste
For Assembly
- 2 cups cooked quinoa or brown rice
- Mixed greens or spinach for serving

Instructions

Preheat the oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken with the marinade and let it rest for 10-15 minutes.
Heat a grill or pan over medium heat and cook the chicken for about 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into strips.
In a bowl, mix diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa. Gently combine to keep the avocado intact.
Assemble the bowl: Start with a base of cooked quinoa or brown rice, add a handful of mixed greens or spinach, and layer on the sliced chicken, sweet potato fries, and avocado salsa. Optionally, drizzle with lime juice or a light yogurt dressing for extra flavor.

Notes

To make it low-carb, substitute quinoa with cauliflower rice and sweet potato fries with roasted zucchini.
Marinate the chicken longer (up to 24 hours) for enhanced flavor.
Store components separately in airtight containers for up to 3 days to enjoy fresh bowls all week.

Prep Time: 20 minutes
Cook Time: 25 minutes