Description
A vibrant and healthy bowl featuring juicy grilled chicken, roasted sweet potatoes, creamy avocado salsa, and a refreshing herbed yogurt dip. Perfect for meal prep or a satisfying dinner.
Ingredients
Scale
For the Crust:
- 1 lb boneless skinless chicken breasts
- 2 medium sweet potatoes, cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 tsp salt
- 4 cups mixed greens or spinach
Instructions
1. Prepare the Crust:
- Preheat grill to medium-high heat. Season chicken breasts with salt, pepper, smoked paprika, and garlic powder. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest, then slice.
- Preheat oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes, turning halfway, until tender and golden.
- In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently mix and season with salt to taste.
- In a small bowl, mix Greek yogurt, dill, parsley, minced garlic, and 1/2 teaspoon salt. Stir until well combined.
- Assemble bowls by placing a bed of mixed greens, then top with sliced chicken, roasted sweet potatoes, and avocado salsa. Drizzle with herbed yogurt dip or serve on the side.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne to the chicken rub.