Description
This Ultimate Grilled Chicken and Sweet Potato Bowl is a delicious and nutritious meal, featuring smoky grilled chicken, crispy sweet potatoes, creamy avocado salsa, and herbed yogurt dip.
Ingredients
Scale
- 2 chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- Salt & pepper, to taste
- 1 tbsp chopped fresh parsley (plus more for garnish)
- 2 medium sweet potatoes, cut into wedges
- 1 tbsp olive oil
- 1 tsp paprika
- Salt & pepper, to taste
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely sliced
- Juice of ½ lime
- 1 tbsp chopped cilantro
- Salt, to taste
- ½ cup Greek yogurt
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- Salt & pepper, to taste
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) and lining a baking tray with parchment paper. This setup is essential for roasting the sweet potatoes, ensuring they come out perfectly crisp without sticking.
- Prepare the Sweet Potatoes: Toss the sweet potato wedges in a bowl with olive oil, paprika, salt, and pepper until they’re well-coated. Spread them in a single layer on the prepared baking tray. Place the tray in the preheated oven and roast for about 25 minutes, flipping the wedges halfway through. The goal is to achieve a golden, crispy exterior while keeping the inside tender.
- Season the Chicken: While the sweet potatoes are roasting, season the chicken strips. In another bowl, mix olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Add the chicken strips to the bowl and ensure they are well-coated with the seasoning mix. This step not only enhances flavor but also adds a beautiful color to the chicken.
- Grill the Chicken: Heat a grill pan or skillet over medium heat. Once hot, add the chicken strips. Cook them for about 5 to 6 minutes on each side, or until they turn golden brown and are cooked through. Make sure the internal temperature reaches 165°F for safety. Remove from heat and set aside to rest.
- Make the Avocado Salsa: In a bowl, combine the diced avocado, halved cherry tomatoes, finely sliced red onion, lime juice, chopped cilantro, and a pinch of salt. Gently toss everything together, taking care not to mash the avocado. This salsa adds freshness and zest to your bowl.
- Prepare the Herbed Yogurt Dip: In a separate bowl, mix the Greek yogurt with lemon juice, chopped dill, chopped parsley, salt, and pepper. Stir until smooth and creamy. This dip is a fantastic accompaniment that adds a creamy, herby contrast to the other components of the dish.
- Assemble Your Bowl: To serve, start with a base of roasted sweet potatoes in each bowl. Arrange the grilled chicken strips on top, then spoon generous portions of the avocado salsa and herbed yogurt dip over everything. Garnish with a sprinkle of fresh parsley for an added touch of color and flavor.
Notes
Make sure not to overcrowd the baking tray with sweet potatoes for even cooking. Allow the chicken to rest for a few minutes after grilling to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 300 mg
- Protein: 30 g