Grilled Chicken with Roasted Veggies & Avocado Salad
A balanced, flavorful meal that’s both nutritious and satisfying!
📝 Ingredients:
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
Juice of 1/2 lemon
For the Roasted Cherry Tomatoes:
1 cup cherry tomatoes, halved
1 tsp olive oil
1/2 tsp dried basil
Salt & pepper to taste
For the Sweet Potato Wedges:
1 medium sweet potato, cut into wedges
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
For the Avocado Salad:
1 ripe avocado, diced
1/4 red onion, finely chopped
1 tbsp fresh cilantro, chopped
Juice of 1/2 lime
Salt & pepper to taste
For the Creamy Herb Sauce:
1/2 cup Greek yogurt
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 garlic clove, minced
1 tsp lemon juice
Salt & pepper to taste
🍽️ Step by Step:
1️⃣ Prepare & Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Toss sweet potato wedges with olive oil, paprika, salt, and pepper.
Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
2️⃣ Grill the Chicken:
Rub chicken breasts with olive oil, garlic powder, oregano, salt, pepper, and lemon juice.
Grill over medium heat for 5-6 minutes per side until fully cooked.
Let rest for a few minutes, then slice.
3️⃣ Roast the Cherry Tomatoes:
Toss cherry tomatoes with olive oil, dried basil, salt, and pepper.
Roast in the oven at 400°F (200°C) for 10-12 minutes until blistered.
4️⃣ Make the Avocado Salad & Herb Sauce:
In a bowl, mix diced avocado, red onion, cilantro, lime juice, salt, and pepper.
In another bowl, combine Greek yogurt, dill, garlic, lemon juice, salt, and pepper.
5️⃣ Assemble & Serve:
Arrange grilled chicken, roasted tomatoes, sweet potato wedges, and avocado salad on a plate.
Add a dollop of creamy herb sauce and enjoy!
⏳ Prep Time: 10 minutes | 🔥 Cook Time: 25 minutes | ⏱️ Total Time: 35 minutes
Calories: ~450 per serving | Protein: ~40g per serving