Why Make This Recipe
If you’re looking for a delicious, healthy meal that checks all the boxes, this Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa is where it’s at. It’s packed with flavor and offers a balance of protein, healthy fats, and carbs. Plus, who doesn’t love a good bowl? You get to layer all your favorites in one dish—less mess, more yum!
Imagine biting into juicy grilled chicken, crunching on sweet potato fries, and finishing it off with a creamy avocado salsa. Seriously, your taste buds will thank you later. And let’s not forget how vibrant it looks—perfect for impressing friends or just treating yourself! 🙌
How to Make Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
Getting this bowl together isn’t rocket science, I promise. Here’s how you’ll whip up this lovely dish:
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
Directions
- Preheat your oven to 425°F (220°C).
- Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a parchment-lined baking sheet and pop them in the oven for 20-25 minutes. Flip halfway through to achieve that golden, crispy goodness.
- In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken with this marvelous marinade and let it rest for 10-15 minutes.
- Heat up your grill or pan over medium heat and cook the chicken for about 4-5 minutes per side until it reaches 165°F (74°C). After cooking, let it rest for 5 minutes before slicing into strips.
- In another bowl, mix your diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa. Be gentle here; nobody wants mashed avocados.
- Now for the fun part! Assemble your bowl: start with a base of quinoa or brown rice, add mixed greens or spinach, then layer on the sliced chicken, sweet potato fries, and generous dollops of that avocado salsa. You can also drizzle with lime juice or a light yogurt dressing for an extra flavor punch.
How to Serve Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
Serving this dish is easy-peasy! You can either dish it out into bowls for each individual or put it all together in a big, colorful platter for family-style dining. It’s visually appealing and downright delish, making it ideal for lazy dinners, meal prep, or impressing guests. A sprinkle of extra cilantro on top always kicks it up a notch. 🌿
How to Store Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
If you find yourself with leftovers (which we all pray for), here’s how to store it:
- Chicken and Sweet Potato: Store them in an airtight container in the fridge for up to 3 days. Just reheat when you’re ready to chow down!
- Avocado Salsa: It’s best to enjoy this fresh. If you have leftovers, store it in a separate container and consume it within 1-2 days—the avocado tends to brown quickly. Pro tip: squeeze a little extra lime juice on top to slow that down!
Tips to Make Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa
- Marinate Longer: If you have the time, marinating the chicken for a few hours or overnight can really elevate the flavor.
- Crispy Fries: For extra crispy sweet potato fries, try soaking the wedges in water for 30 minutes before seasoning and baking. This removes excess starch!
- Avocado Swap: If avocados are out of season or just too pricey, swapped in mango or pineapple for a fruity salsa alternative.
Variation
Feeling adventurous? Try switching out the quinoa for cauliflower rice for a lower-carb option, or add black beans for a little extra protein and bean goodness. You could even throw in a few roasted veggies; zucchini or bell peppers would be fabulous!
FAQs
Q1: Can I use fresh herbs instead of dried ones?
Absolutely! Fresh herbs add a burst of flavor, but you might need to use more of them since dried herbs are more concentrated.
Q2: Is this recipe gluten-free?
Yes! As long as you use gluten-free grains like quinoa or rice, you’re good to go!
Q3: What can I serve this if I don’t have chicken?
No chicken? No problem! You can substitute with tofu, shrimp, or even chickpeas for a fully vegetarian option.
Now that you have everything you need, grab those ingredients and get cooking! Enjoy your delicious bowl of goodness, and don’t forget to share (or not)! 😉
Grilled Herb Chicken Bowl
Ingredients
Method
- Preheat your 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 and bake for 20-25 minutes, flipping halfway.
- 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 the grill or pan over medium heat and cook the chicken for about 4-5 minutes per side until it reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
- In another bowl, mix diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa.
- Assemble your bowl starting with quinoa or brown rice, topped with mixed greens, then layer the sliced chicken, sweet potato fries, and avocado salsa.
- Optional: Drizzle with lime juice or a light yogurt dressing.