Grilled Herb Chicken Bowl
A vibrant and protein-packed bowl featuring grilled herb chicken, crispy sweet potato fries, and creamy avocado salsa, perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken
- 2 large chicken breasts, butterflied or sliced into fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice Can substitute lime for a different flavor.
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt & pepper to taste
For the Sweet Potato Fries
- 2 large sweet potatoes, sliced into wedges
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the Avocado Salsa
- 2 ripe avocados, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt & pepper to taste
For Assembly
- 2 cups cooked quinoa or brown rice Can substitute couscous or farro.
- Mixed greens or spinach for serving
Instructions
Preparation of Sweet Potato Fries
- Preheat oven to 425°F (220°C).
- Toss sweet potato wedges with 1 tbsp olive oil, smoked paprika, garlic powder, salt and pepper. Arrange on a parchment-lined baking sheet in a single layer.
- Roast for 20–25 minutes, flipping once halfway, until golden and crisp at the edges.
Preparation of Chicken
- While potatoes bake, prepare the chicken marinade: mix 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp paprika, salt and pepper.
- Coat chicken and let it rest for 10–15 minutes.
- Heat a grill pan or outdoor grill over medium heat. Cook chicken for 4–5 minutes per side until the thickest part reaches 165°F (74°C). Remove and rest for 5 minutes, then slice into strips.
Preparation of Avocado Salsa
- Make the avocado salsa: gently stir diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper. Keep the avocado chunky; don’t overmix.
Assembling the Bowls
- Assemble bowls: divide quinoa or rice between servings, top with a handful of greens, arrange sliced chicken and sweet potato fries, and spoon avocado salsa over everything.
- Drizzle extra lime or a light yogurt dressing if desired.
Notes
For storage: Keep components separately in airtight containers for up to 3–4 days. Store avocado salsa in a tightly sealed container with a thin squeeze of lime to slow browning. Reheat chicken gently in a 300°F oven, or 350°F for frozen, until warmed through. Do not freeze avocado salsa; make fresh when ready to eat.