Ingredients
Scale
- 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
- 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
- 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
- 2 cups cooked quinoa or brown rice
- Mixed greens or spinach for serving
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Bake for 20-25 minutes, flipping halfway.
- In a bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat chicken with marinade and let rest 10-15 minutes.
- Grill chicken over medium heat 4-5 minutes per side until 165°F (74°C). Rest 5 minutes, then slice.
- Mix avocado, tomato, red onion, cilantro, lime juice, salt, and pepper for avocado salsa.
- Assemble bowls with quinoa or rice, greens, chicken, sweet potato fries, and avocado salsa. Optionally drizzle with lime juice or light yogurt dressing.
Notes
- Substitute quinoa with cauliflower rice and sweet potato fries with roasted zucchini for a low-carb version.
- Marinate chicken up to 24 hours for more flavor.
- Store components separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling, Baking
- Cuisine: American