Description
A cozy and comforting bowl featuring grilled herb chicken, crispy sweet potato fries, and fresh avocado salsa, perfect for fall gatherings.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
- 2 medium-sized sweet potatoes, cut into fries
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt to taste
- 1 ripe avocado, diced
- 1 medium tomato, diced
- ½ red onion, finely chopped
- Juice of 1 lime
- Fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a mixing bowl, whisk together olive oil, oregano, thyme, garlic powder, lemon juice, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes.
- Prepare the sweet potato fries: Preheat your oven to 425°F (220°C). Toss the fries with olive oil, paprika, and salt until evenly coated. Spread on a baking sheet and bake for 25-30 minutes or until crispy.
- Grill the chicken: Preheat your grill over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C).
- Make the avocado salsa: In a bowl, combine avocado, tomato, red onion, lime juice, cilantro, salt, and pepper. Gently mix until well combined.
- Assemble the bowl: In each serving bowl, start with a base of sweet potato fries, top with grilled chicken pieces, and finish with a generous scoop of avocado salsa.
Notes
For best results, marinate the chicken overnight for deeper flavors. Ensure fries aren’t overcrowded on the baking sheet for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American