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Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa

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A flavorful grilled herb chicken bowl featuring tender chicken, crispy sweet potato fries, fresh avocado salsa, and served over brown rice or quinoa for a healthy and satisfying meal.

Ingredients

Scale
  • 4 boneless skinless chicken breasts marinated in olive oil, garlic, fresh herbs (rosemary, thyme), salt, and pepper
  • 2 large sweet potatoes, cut into fries, tossed with olive oil, salt, and paprika
  • 2 ripe avocados, diced; 1/2 red onion, finely chopped; 1 tomato, diced; juice of 2 limes; fresh cilantro, chopped; salt to taste for avocado salsa
  • 2 cups cooked brown rice or quinoa
  • Lime wedges for serving

Instructions

  1. Marinate chicken breasts in olive oil, minced garlic, chopped fresh herbs, salt, and pepper for 30 minutes. Grill over medium-high heat for 6-7 minutes per side until cooked through (internal temp 165°F). Rest and slice.
  2. Preheat oven to 425°F. Toss sweet potato fries with olive oil, salt, and paprika. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway, until crispy.
  3. Combine diced avocados, red onion, tomato, lime juice, chopped cilantro, and salt for avocado salsa. Mix gently.
  4. In serving bowls, layer cooked brown rice or quinoa, sliced grilled chicken, avocado salsa, and sweet potato fries. Garnish with extra cilantro and serve with lime wedges on the side.

Notes

For extra flavor, add a pinch of cumin to the chicken marinade. Use air fryer for crispier sweet potato fries in less time. Store leftovers separately to maintain freshness.

Nutrition

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