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Grilled Herb Chicken Bowl

A delicious and healthy bowl featuring juicy grilled chicken, crispy sweet potato fries, and creamy avocado salsa, all layered together for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 500
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. 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.
Cooking
  1. 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.
  2. In another bowl, mix diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa.
Assembly
  1. Assemble your bowl starting with quinoa or brown rice, topped with mixed greens, then layer the sliced chicken, sweet potato fries, and avocado salsa.
  2. Optional: Drizzle with lime juice or a light yogurt dressing.

Notes

For crispy fries, soak the sweet potato wedges in water for 30 minutes before baking. Marinate the chicken longer for enhanced flavor. Store leftovers in an airtight container for up to 3 days (chicken/sweet potato) or 1-2 days for avocado salsa.