🥗 Ultimate Grilled Chicken Bowl with Sweet Potato Wedges & Avocado Salsa 🥑🔥
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~520 kcal
🛒 Ingredients
For the Chicken 🍗
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cumin
Salt & pepper to taste
For the Sweet Potato Wedges 🍠
2 medium sweet potatoes, cut into wedges
1 tbsp olive oil
½ tsp dried oregano
Salt & pepper to taste
For the Avocado Salsa 🥑🍅
1 ripe avocado, diced
8–10 cherry tomatoes, halved
¼ red onion, finely chopped
Juice of ½ lime
Salt to taste
For the Yogurt Dip 🥣
½ cup plain Greek yogurt
1 tbsp finely chopped fresh cilantro or parsley
1 tsp lime juice
Salt & pepper to taste
👨🍳 Instructions
Prep the Chicken: In a bowl, mix olive oil, paprika, garlic powder, cumin, salt, and pepper. Rub onto chicken breasts. Let marinate for 10 minutes (optional, but ideal for flavor).
Cook the Sweet Potatoes: Preheat oven to 200°C (400°F). Toss sweet potato wedges with olive oil, oregano, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until golden and tender.
Grill the Chicken: Heat a grill pan or skillet over medium-high. Cook chicken breasts 5–6 minutes per side or until nicely charred and cooked through (internal temp 75°C/165°F). Let rest, then slice.
Make the Salsa: In a bowl, combine diced avocado, halved tomatoes, red onion, lime juice, and salt. Gently mix.
Prepare the Dip: In a small bowl, mix Greek yogurt, chopped herbs, lime juice, salt, and pepper until smooth.
Assemble the Bowl: In each bowl or plate, arrange grilled chicken slices, sweet potato wedges, avocado salsa, and a dollop of yogurt dip. Serve immediately!
💡 Notes & Tips
Add a sprinkle of chili flakes for heat.
Swap Greek yogurt for sour cream or a plant-based alternative for a dairy-free version.
Want more crunch? Add a handful of toasted pumpkin seeds.