Ingredients
- Chicken breast or tenderloins
- Olive oil
- Garlic powder
- Paprika
- Lemon juice
- Sweet potatoes
- Avocado
- Cherry tomatoes
- Red onion
- Fresh cilantro or parsley
- Greek yogurt
Instructions
- Preheat the oven to 425°F (220°C). Toss sweet potato wedges in olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden.
- Season chicken with olive oil, garlic powder, paprika, lemon juice, salt, and pepper. Grill on medium-high heat for 6-7 minutes per side until cooked through.
- In a bowl, mix diced avocado, cherry tomatoes, red onion, herbs, lime juice, salt, and pepper to create the salsa.
- For the herbed yogurt dip, combine Greek yogurt with minced garlic, fresh herbs, lemon juice, salt, and pepper.
- Assemble the bowl by placing grilled chicken on one side followed by roasted sweet potatoes. Top with avocado salsa and a dollop of herbed yogurt dip.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 520
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 80mg
Keywords: For maximum flavor, marinate the chicken overnight. Customize your bowl by adding other vegetables or grains like quinoa or brown rice. Keep leftover components separate to maintain freshness.