A vibrant and nourishing bowl featuring herbed grilled chicken, crispy sweet potato fries, creamy cilantro-lime sauce, and a zesty avocado cherry tomato salsa. This power-packed meal is both fresh and satisfying—perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
This grilled chicken bowl brings together a perfect combination of textures and flavors: the tenderness of grilled chicken, the crispiness of sweet potato fries, the refreshing brightness of avocado salsa, and the creamy tang of cilantro-lime yogurt sauce. It’s wholesome, easy to prepare, and customizable for a variety of diets, making it ideal for weeknight dinners, healthy meal prepping, or casual entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
sweet potato fries:
- 2 medium sweet potatoes, cut into fries
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt to taste
avocado salsa:
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
cilantro-lime cream:
- 1/2 cup Greek yogurt or plant-based yogurt
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- Salt to taste
Directions
- Preheat the oven to 425°F (220°C).
- Toss sweet potato fries with olive oil, paprika, and salt. Spread on a baking sheet and bake for 25–30 minutes, flipping halfway through.
- While fries are baking, coat chicken breasts with olive oil, garlic powder, paprika, oregano, salt, and pepper.
- Grill the chicken on a stovetop grill pan or skillet over medium-high heat for 5–6 minutes per side or until fully cooked. Let rest, then slice into strips.
- In a small bowl, mix all salsa ingredients and set aside.
- In a separate bowl or blender, combine all cilantro-lime cream ingredients and blend until smooth.
- Assemble the bowls with a base of sweet potato fries, topped with sliced grilled chicken, avocado salsa, and a generous spoonful of cilantro-lime cream.
Servings and timing
Servings: 2
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Vegetarian version: Substitute the grilled chicken with grilled tofu, tempeh, or chickpeas sautéed with the same spices.
- Spicy twist: Add diced jalapeños to the avocado salsa or a dash of hot sauce to the yogurt cream.
- Low-carb option: Replace sweet potato fries with roasted cauliflower or zucchini fries.
- Add grains: Serve the bowl over quinoa, brown rice, or farro for extra fiber and nutrients.
- Extra toppings: Include pickled onions, shredded cabbage, or crushed tortilla chips for added texture and flavor.
Storage/Reheating
- Storage: Store each component separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat grilled chicken and sweet potato fries in a skillet or microwave until warm. The avocado salsa and yogurt cream are best enjoyed fresh, but can be kept in the fridge for up to 24 hours.
FAQs
What type of chicken is best for this bowl?
Boneless skinless chicken breasts are ideal for lean protein and easy slicing, but you can also use boneless thighs for more juiciness.
Can I bake the chicken instead of grilling it?
Yes, baking at 400°F (200°C) for about 20–25 minutes or until the internal temperature reaches 165°F (74°C) works well.
Is there a dairy-free alternative for the yogurt sauce?
Use a plant-based yogurt made from almond, coconut, or soy for a completely dairy-free version.
Can I use store-bought salsa instead?
Yes, but homemade avocado salsa adds a much fresher flavor and texture to the bowl.
How can I make this meal spicier?
Add cayenne pepper to the chicken seasoning or toss the sweet potato fries with chili powder.
Can I prep this in advance?
Absolutely. You can grill the chicken and bake the fries ahead of time, then reheat and assemble when ready to eat.
What other vegetables can I add?
Roasted bell peppers, shredded lettuce, cucumbers, or corn would be great additions to this bowl.
How do I keep sweet potato fries crispy?
Bake them in a single layer without overcrowding the pan, and flip halfway through to ensure even crisping.
What if I don’t have a grill pan?
You can use any heavy-bottomed skillet or even a broiler to cook the chicken.
Is this bowl gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure your yogurt and spices are certified gluten-free.
Conclusion
This Grilled Chicken Bowl with Sweet Potato Fries and Avocado Salsa is the ultimate healthy comfort food. Full of bold flavors, fresh ingredients, and wholesome textures, it’s a dish that checks all the boxes—delicious, nutritious, and easy to customize. Whether you’re looking for a nourishing dinner or a meal prep option for busy weekdays, this bowl is a flavorful and satisfying choice.
Print
Grilled Chicken Bowl with Sweet Potato Fries & Avocado Salsa
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Grilling, Baking
- Cuisine: Fusion
- Diet: Gluten Free
Description
A vibrant and nourishing bowl featuring herbed grilled chicken, crispy sweet potato fries, creamy cilantro-lime sauce, and a zesty avocado cherry tomato salsa. This power-packed meal is both fresh and satisfying—perfect for lunch, dinner, or meal prep.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 medium sweet potatoes, cut into fries
- 1 tablespoon olive oil (for fries)
- 1/2 teaspoon paprika (for fries)
- Salt to taste (for fries)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice (for salsa)
- Salt and pepper to taste (for salsa)
- 1/2 cup Greek yogurt or plant-based yogurt
- 1 tablespoon lime juice (for cream)
- 2 tablespoons chopped cilantro (for cream)
- Salt to taste (for cream)
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato fries with olive oil, paprika, and salt. Spread on a baking sheet and bake for 25–30 minutes, flipping halfway.
- While the fries are baking, coat chicken breasts with olive oil, garlic powder, paprika, oregano, salt, and pepper.
- Grill the chicken on a stovetop grill or skillet over medium-high heat for 5–6 minutes per side or until cooked through. Slice into strips.
- Mix all salsa ingredients (avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper) in a bowl and set aside.
- Blend all cilantro-lime cream ingredients (yogurt, lime juice, cilantro, salt) until smooth.
- Assemble bowls with sweet potato fries, grilled chicken strips, avocado salsa, and a dollop of cilantro-lime cream.
Notes
- Use plant-based yogurt for a dairy-free version.
- Chicken can be grilled ahead for meal prep.
- Customize with additional toppings like black beans or corn.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 95mg
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