Grilled Chicken with Sweet Potato Fries and Avocado Salsa

If you’re looking for a balanced, flavorful, and nutrient-packed meal, this Grilled Chicken with Sweet Potato Fries and Avocado Salsa bowl is exactly what you need. Combining tender herb-marinated chicken, crispy roasted sweet potato fries, and fresh, zesty avocado salsa, this dish is perfect for lunch, dinner, or meal prep for the week.

This recipe offers a colorful, well-rounded plate full of protein, complex carbohydrates, healthy fats, and fresh vegetables, making it a satisfying choice for anyone looking to eat healthy without sacrificing flavor.

Why You’ll Love This Recipe

• Healthy and balanced: Packed with lean protein, fiber, and healthy fats.
• Full of flavor: Herb-marinated chicken, smoky sweet potato fries, and tangy avocado salsa.
• Meal-prep friendly: Components can be stored separately for up to 3 days.
• Customizable: Swap quinoa for brown rice, cauliflower rice, or other grains.
• Kid-friendly: The crispy sweet potato fries and creamy avocado salsa are a hit with all ages.
• Gluten-free and naturally wholesome: No processed ingredients required.

Ingredients Breakdown

This recipe serves 4 bowls.

Grilled Herb Chicken

• 2 large chicken breasts, butterflied or sliced into fillets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika
• Salt & pepper, to taste

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

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

Bowl Base

• 2 cups cooked quinoa or brown rice
• Mixed greens or spinach for serving

Tools & Equipment Needed

• Oven and baking sheet
• Parchment paper
• Grill or stovetop pan
• Mixing bowls
• Knife and cutting board
• Spoon or spatula for mixing
• Airtight containers for storage

Step-by-Step Instructions

Step 1: Prepare the Sweet Potato Fries

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread them on a parchment-lined baking sheet in a single layer.
4. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.

Step 2: Marinate the Chicken

1. In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
2. Coat the chicken with the marinade and let it rest for 10–15 minutes.
   • Tip: For extra flavor, marinate up to 24 hours in the fridge.

Step 3: Grill the Chicken

1. Heat a grill or pan over medium heat.
2. Cook the chicken for 4–5 minutes per side until the internal temperature reaches 165°F (74°C).
3. Let the chicken rest for 5 minutes before slicing into strips.

Step 4: Make the Avocado Salsa

1. In a bowl, combine diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper.
2. Gently mix to keep the avocado intact and creamy.

Step 5: Assemble the Bowl

1. Start with a base of cooked quinoa or brown rice.
2. Add a handful of mixed greens or spinach.
3. Layer on the sliced chicken, sweet potato fries, and avocado salsa.
4. Optionally, drizzle with extra lime juice or a light yogurt dressing for added flavor.

Tips & Variations

• Low-Carb Option: Substitute quinoa with cauliflower rice and sweet potato fries with roasted zucchini wedges.
• Marinate Longer: For richer flavor, let the chicken marinate for up to 24 hours.
• Make-Ahead: Store components separately in airtight containers for up to 3 days and assemble bowls as needed.
• Spice It Up: Add a pinch of cayenne or chili powder to the chicken marinade or sweet potato fries.

Flavor Profile & Pairings

This bowl is a perfect balance of flavors and textures:

• Savory and herby chicken with a slight smokiness from paprika.
• Sweet, crispy sweet potato fries add texture and natural sweetness.
• Fresh, tangy avocado salsa cuts through the richness of the chicken and fries.
• Nutty and fluffy quinoa or brown rice acts as a hearty base.

Nutritional Overview

Per serving (1 bowl):

• Calories: 450
• Protein: 26 g
• Carbohydrates: 46 g
• Fiber: 10 g
• Fat: 22 g (Saturated Fat: 4 g, Unsaturated Fat: 14 g)
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 70 mg

Dietary notes: Gluten-free, healthy fats, high protein, naturally balanced.

Make-Ahead & Meal Prep Tips

• Prepare quinoa or rice in advance and store in airtight containers.
• Roast sweet potato wedges and grill chicken ahead of time.
• Assemble bowls on the day of eating to keep avocado fresh and vibrant.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs are juicier and work well, but adjust cooking time to ensure they reach 165°F internally.

How can I keep the sweet potato fries crispy?

Bake on a single layer and flip halfway through. Avoid overcrowding the baking sheet.

Can I make this vegetarian?

Yes. Replace chicken with grilled tofu, tempeh, or roasted chickpeas.

Can I freeze this bowl?

Freeze the cooked chicken and sweet potatoes separately, but do not freeze avocado; it becomes mushy.

Cooking Timeline (at a Glance)

Stage	Time
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Serving Suggestions

• Serve bowls individually for lunch or dinner.
• Drizzle with extra lime juice or a light yogurt dressing for added flavor.
• Garnish with fresh cilantro for visual appeal.

Recipe Variations

1. Spicy Chicken Bowl: Add chili powder or cayenne to the marinade and sweet potato wedges.
2. Mediterranean Twist: Use roasted red peppers, feta, and olives instead of avocado salsa.
3. Taco-Inspired Bowl: Top with pico de gallo, shredded lettuce, and a dollop of Greek yogurt.
4. Asian-Inspired: Replace sweet potato fries with roasted edamame and use a sesame-soy glaze on the chicken.

Ingredient Spotlight

Chicken

• Lean, high-protein source. Marinating enhances flavor and keeps it juicy.

Sweet Potatoes

• Rich in fiber, vitamin A, and naturally sweet. Roasting brings out their natural caramelized flavor.

Avocado

• Provides healthy fats and creamy texture. Pairing with lime juice balances richness and adds brightness.

Pro Cooking Tips

• Let chicken rest after grilling to retain juices.
• Slice sweet potatoes uniformly for even cooking.
• Toss avocado gently to avoid mashing.

Storage & Freezing Guide

• Refrigerator: Store cooked components separately in airtight containers for up to 3 days.
• Freezing: Chicken and sweet potatoes can be frozen separately; quinoa freezes well too. Avoid freezing avocado.
• Reheating: Reheat chicken and sweet potatoes in the oven or skillet to maintain crispiness.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	450
Protein	26 g
Carbohydrates	46 g
Fiber	10 g
Fat	22 g
Saturated Fat	4 g
Sodium	500 mg
Cholesterol	70 mg

Dietary Notes: Gluten-free, balanced, high-protein, rich in fiber and healthy fats.

Expanded Conclusion

This Grilled Chicken with Sweet Potato Fries and Avocado Salsa bowl is a colorful, nutritious, and flavorful meal that works perfectly for weeknight dinners, meal prep, or healthy entertaining. With a combination of savory grilled chicken, crispy sweet potatoes, and creamy avocado salsa, every bite is satisfying and balanced.

Make it ahead for a week of easy, fresh bowls or enjoy immediately for a hearty, wholesome meal. This recipe proves that healthy eating can be simple, delicious, and visually stunning!

Print