Description
A vibrant, protein-packed bowl featuring tender grilled chicken, crispy sweet potato fries, and a smooth avocado mash, all topped with fresh veggies and a zesty lime dressing.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, cut into fries
- 2 ripe avocados
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup chopped cilantro
- 2 tbsp Greek yogurt (optional, for extra creaminess)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss sweet potato fries with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway, until crispy.
- Season chicken breasts with garlic powder, cumin, salt, and pepper. Heat remaining olive oil in a grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- In a bowl, mash avocados with lime juice, salt, and pepper. Stir in Greek yogurt if using for added creaminess.
- Assemble bowls: divide sweet potato fries, sliced chicken, and avocado mash among bowls. Top with cherry tomatoes, red onion, and cilantro. Drizzle with extra lime juice if desired.
Notes
You can customize the seasonings to taste.