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Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa

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A balanced bowl featuring grilled herb-marinated chicken, crispy roasted sweet potato fries, creamy avocado-lime salsa, and a base of brown rice or quinoa—bright, fresh, and easy to assemble.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
  • 2 tablespoons olive oil (for marinade)
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 large sweet potatoes (about 1.5 pounds), peeled and cut into 1/2-inch fries
  • 2 tablespoons olive oil (for fries)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups cooked brown rice or cooked quinoa (for 4 servings)
  • 2 ripe avocados, diced
  • 1/2 cup diced red onion
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup chopped fresh cilantro (for salsa)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1/4 teaspoon kosher salt (for salsa)
  • Lime wedges, for serving

Instructions

  1. Make the marinade: In a bowl combine 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, chopped parsley, chopped cilantro, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper; whisk to combine.
  2. Marinate the chicken: Place chicken breasts in a shallow dish or zip-top bag, pour marinade over chicken, coat well, and refrigerate for at least 30 minutes and up to 4 hours.
  3. Prep sweet potato fries: Preheat oven to 425°F (220°C). Toss cut sweet potatoes with 2 tablespoons olive oil, smoked paprika, ground cumin, cayenne (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer.
  4. Roast fries: Bake sweet potato fries 20–25 minutes, turning halfway, until tender and edges are crisped.
  5. Cook the chicken: Preheat grill or grill pan over medium-high heat and oil the grates lightly. Grill marinated chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest chicken 5 minutes, then slice into strips.
  6. Make avocado salsa: In a bowl combine diced avocados, diced red onion, minced jalapeño, chopped cilantro, lime juice and 1/4 teaspoon salt; gently toss to combine.
  7. Assemble bowls: Divide cooked brown rice or quinoa among 4 bowls. Top each with sliced grilled chicken, a portion of sweet potato fries, and a scoop of avocado salsa. Serve with lime wedges.
  8. Optional finishing: Drizzle extra olive oil or a dollop of Greek yogurt or chipotle sauce over bowls if desired.

Notes

1) For crisper fries, soak cut sweet potatoes in cold water for 20 minutes, pat dry before seasoning. 2) Use boneless thighs instead of breasts for juicier chicken; reduce grill time slightly. 3) Leftover avocado salsa stores best without added salt and with a squeeze of lime to slow browning.

Nutrition

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