Description
A vibrant and nutritious bowl featuring juicy grilled chicken, roasted sweet potatoes, creamy avocado salsa, and a refreshing herbed yogurt dip. Perfect for a healthy and satisfying meal.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 2 large sweet potatoes, cubed
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 ripe 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
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 25-30 minutes until tender, flipping halfway.
- While sweet potatoes roast, season chicken breasts with remaining salt and pepper. Heat 1 tbsp olive oil in a grill pan or outdoor grill over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through (internal temp 165°F). Let rest, then slice.
- In a small bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently mix and set aside.
- In another small bowl, mix Greek yogurt, dill, parsley, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well combined.
- Assemble bowls: Divide roasted sweet potatoes and sliced grilled chicken among serving bowls. Top with avocado salsa and drizzle with herbed yogurt dip. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of cayenne to the sweet potatoes or a jalapeño to the salsa.