Introduction

This Loaded Grilled Chicken Bowl is your new go-to for a vibrant, 30-minute dinner. It combines smoky grilled chicken with a fresh avocado salsa, fluffy cilantro-lime rice, and black beans for a satisfying meal that’s packed with flavor and texture. For another delicious bowl idea, try the Greek Chicken Bowl With Tzatziki Chickpeas And Feta Recipe.

Ingredients

This Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries combines smoky, savory chicken with creamy avocado and crispy, seasoned sweet potato fries for a satisfying and colorful meal.

• 1 lb (450 g) boneless skinless chicken breasts or tenders
• 2 tbsp olive oil (for chicken marinade)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Juice of 1 lemon (about 1 tbsp)
• Salt and black pepper, to taste
• 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1/4-inch fries or wedges
• 2 tbsp avocado oil or canola oil (for fries)
• 2 tbsp cornstarch (optional, for extra-crisp fries)
• 1/2 tsp smoked paprika (for fries)
• 1/2 tsp garlic powder (for fries)
• 1 large avocado, diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 3 tbsp fresh cilantro, chopped
• Juice of 1 lime (about 1 tbsp)
• 2 tbsp plain Greek yogurt
• 1 clove garlic, minced (for yogurt sauce)
• 1 tbsp olive oil (for yogurt sauce)
• Salt and black pepper, to taste
• Optional: cooked rice or mixed greens for serving

Timing

Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes

Context: This Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries comes together in about 45 minutes, which is roughly 20% faster than similar recipes that require separate, lengthy marinades or baking times.

Step-by-Step Instructions

Step 1 — Prep the Sweet Potatoes

Preheat your oven to 425°F (220°C). Scrub the sweet potatoes and cut them into uniform ½-inch thick fries. Toss them in a bowl with olive oil, salt, pepper, and a pinch of smoked paprika for extra flavor.

Spread the fries in a single layer on a parchment-lined baking sheet. This ensures they crisp up evenly instead of steaming.

Step 2 — Season and Marinate the Chicken

While the oven heats, pat the chicken breasts dry. In a small bowl, mix olive oil, lime juice, cumin, garlic powder, chili powder, salt, and pepper. Rub this marinade all over the chicken.

Let the chicken rest at room temperature for 15-20 minutes. This brief marinating time allows the flavors to penetrate and helps the chicken cook more evenly on the grill.

Step 3 — Roast the Sweet Potato Fries

Place the baking sheet in the preheated oven. Roast for 20-25 minutes, flipping the fries halfway through, until they are golden brown and crispy on the edges.

Step 4 — Grill the Chicken

Preheat a grill or grill pan to medium-high heat (about 400°F / 205°C). Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This keeps the meat juicy.

Step 5 — Make the Avocado Salsa

While the chicken rests, dice the avocado, tomato, and red onion. Chop fresh cilantro. Combine them in a bowl with lime juice, a drizzle of olive oil, and salt to taste. Gently fold to combine.

Make this salsa just before serving to prevent the avocado from browning.

Step 6 — Assemble Your Loaded Grilled Chicken Bowl

Start with a base of cooked quinoa or rice. Top with sliced grilled chicken, a generous scoop of roasted sweet potato fries, and the fresh avocado salsa.

For extra flavor and texture, add optional toppings like black beans, corn, crumbled cotija cheese, or a dollop of sour cream.

Nutritional Information

Calories	~620 kcal
Protein	~42 g
Carbohydrates	~55 g
Fat	~25 g
Fiber	~12 g
Sodium	~480 mg

Note: Estimates are per serving for this Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries and can vary based on specific ingredients and preparation.

Healthier Alternatives

This Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries is wonderfully adaptable. Here are practical swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein Swap: Grilled Shrimp or Tofu — For a lighter or plant-based option, swap the chicken for large grilled shrimp (adds a sweet, briny note) or extra-firm, marinated tofu (absorbs the smoky grill flavors beautifully).
• Lower-Carb Base: Cauliflower Rice or Greens — Replace the rice base with cauliflower rice for a low-carb version, or use a big bed of fresh spinach or kale for a nutrient-dense, no-cook alternative.
• Dairy-Free Creaminess: Cashew Crema — Instead of sour cream or Greek yogurt, drizzle with a simple cashew crema blended with lime juice for rich, tangy creaminess without dairy.
• Gluten-Free Assurance: Tamari & Checked Spices — Ensure your bowl is gluten-free by using tamari instead of soy sauce in any marinade and double-checking that all spice blends are certified gluten-free.
• Low-Sodium Version: Fresh Herbs & Citrus — Reduce sodium by skipping added salt and using a generous mix of fresh cilantro, cumin, and a double squeeze of lime juice to build bright, bold flavor.
• Sweet Potato Alternative: Jicama Sticks or Roasted Veg — For fewer carbs, swap sweet potato fries for baked jicama sticks (crisp and refreshing) or simple roasted zucchini and bell peppers.
• Avocado Salsa Twist: Cucumber & Mint — Lighten the avocado salsa by adding diced cucumber and fresh mint for extra hydration and a cooling effect, perfect for a summer meal.
• Extra Fiber Boost: Black Beans or Lentils — Add a scoop of seasoned black beans or cooked lentils to the bowl base for an extra hit of plant-based protein and fiber to keep you full longer.

Serving Suggestions

• For a casual weeknight dinner, serve the Loaded Grilled Chicken Bowl family-style with all components in separate bowls, letting everyone build their own.
• Pair this hearty bowl with a light, crisp beverage like a citrus-infused sparkling water, a Mexican lager, or a chilled glass of Sauvignon Blanc.
• Perfect for summer gatherings, double the recipe and serve it as a vibrant, build-your-own bowl station at a barbecue or picnic.
• For a fun lunch, pack the components separately in a bento-style container to keep the sweet potato fries crispy and the avocado salsa fresh until ready to eat.
• Elevate the plating by using a wide, shallow bowl and arranging the ingredients in distinct, colorful sections rather than mixing them all together.
• Add a cooling side like a simple cucumber salad or a dollop of Greek yogurt mixed with lime zest to complement the smoky grilled chicken.
• Transform leftovers by wrapping the grilled chicken, avocado salsa, and fries in a large tortilla for a next-day lunch burrito.

This Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries is incredibly versatile, fitting seamlessly into everything from quick family meals to festive outdoor entertaining.

Common Mistakes to Avoid

• Mistake: Over-marinating the chicken, making the surface mushy. Fix: Limit acidic marinades (like lime juice) to 30 minutes or use an oil-based marinade for longer, more tender results.
• Mistake: Grilling chicken straight from the fridge. Fix: Let it sit at room temperature for 15–20 minutes for even cooking and perfect grill marks.
• Mistake: Cutting sweet potatoes into uneven fries. Fix: Use a mandoline or sharp knife for uniform pieces, ensuring they all crisp up at the same time.
• Mistake: Crowding the baking sheet with sweet potato fries. Fix: Spread them in a single layer with space between to allow steam to escape, which is key for crispiness.
• Mistake: Dicing avocado too early, causing it to brown before serving. Fix:
  Prepare the salsa base first, then fold in the avocado just before assembling your Loaded Grilled Chicken Bowl.
• Mistake: Skipping the resting time for grilled chicken. Fix: Let the chicken rest for 5–10 minutes after grilling; this keeps the juices inside when you slice it.
• Mistake: Underseasoning the sweet potato fries. Fix: Toss them with oil, salt, and spices like smoked paprika immediately after cutting for maximum flavor adhesion.
• Mistake: Building the bowl with hot components directly on cold ingredients. Fix: Let the grilled chicken and sweet potato fries cool slightly to prevent wilting fresh greens or sour cream.
• Mistake: Using a dull knife to slice the grilled chicken. Fix: A sharp chef’s knife will give you clean, attractive slices instead of shredding the meat.

Storing Tips

• Fridge: Store components separately in airtight containers for up to 3 days. Keep the avocado salsa in a separate, sealed container to prevent browning.
• Freezer: Freeze the grilled chicken and sweet potato fries on a baking sheet before transferring to a freezer bag for up to 2 months. The avocado salsa does not freeze well.
• Reheat: For best results, reheat the chicken and fries in a 375°F (190°C) oven or air fryer until hot and crispy, about 10-15 minutes. Ensure the grilled chicken reaches an internal temperature of 165°F (74°C).

Assemble your Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries fresh when ready to serve for optimal texture and flavor.

Conclusion

This Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries is a perfect balance of smoky, fresh, and satisfying flavors. It’s a complete meal that’s as delicious as it is nutritious. Give it a try and let us know what you think in the comments! For more bowl inspiration, check out our Grilled Herb Chicken Bowl With Sweet Potato Fries Recipe or our Chicken, Avocado, and Tomato Bowl Recipe.

Print

Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries

Print Recipe

Pin Recipe

A balanced bowl with grilled herb chicken, crispy sweet potato fries, a bright avocado-tomato salsa, and a creamy yogurt-lime sauce — served over greens or rice for a satisfying weeknight meal.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Method: Main
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb (450 g) boneless skinless chicken breasts or tenders
• 2 tbsp olive oil (for chicken marinade)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Juice of 1 lemon (about 1 tbsp)
• Salt and black pepper, to taste
• 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1/4-inch fries or wedges
• 2 tbsp avocado oil or canola oil (for fries)
• 2 tbsp cornstarch (optional, for extra-crisp fries)
• 1/2 tsp smoked paprika (for fries)
• 1/2 tsp garlic powder (for fries)
• 1 large avocado, diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 3 tbsp fresh cilantro, chopped
• Juice of 1 lime (about 1 tbsp)
• 2 tbsp plain Greek yogurt
• 1 clove garlic, minced (for yogurt sauce)
• 1 tbsp olive oil (for yogurt sauce)
• Salt and black pepper, to taste
• Optional: cooked rice or mixed greens for serving

Instructions

1. Prepare the chicken marinade: In a bowl combine 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp smoked paprika, juice of 1 lemon, and a pinch of salt and pepper; add chicken and coat well; marinate 10–15 minutes.
2. Preheat oven to 425°F (220°C) for the fries and line a baking sheet with parchment paper.
3. Prep sweet potato fries: toss the cut sweet potatoes with 2 tbsp avocado or canola oil, 2 tbsp cornstarch (if using), 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and salt and pepper until evenly coated; spread in a single layer on the prepared sheet.
4. Bake fries for 20–25 minutes, flipping halfway, until edges are crisp and browned; alternatively, air-fry at 400°F (200°C) for 12–16 minutes, shaking basket halfway.
5. While fries bake, make the avocado salsa: combine diced avocado, cherry tomatoes, red onion, cilantro, and juice of 1 lime in a bowl; season with salt and pepper and gently toss; set aside.
6. Make the yogurt-lime sauce: whisk together 2 tbsp plain Greek yogurt, minced garlic, 1 tbsp olive oil, a squeeze of lime or lemon, and salt and pepper; refrigerate until serving.
7. Grill or pan-sear the chicken: heat a grill or skillet over medium-high heat and cook marinated chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear; let rest 5 minutes and slice.
8. Assemble bowls: divide cooked rice or mixed greens among 4 bowls (if using); top with sliced grilled chicken, a portion of sweet potato fries, a generous scoop of avocado salsa, and a drizzle or dollop of yogurt-lime sauce.
9. Serve immediately so fries remain crisp and salsa stays fresh.

Notes

1) To keep fries extra crispy, soak cut sweet potatoes in cold water for 20 minutes, dry thoroughly, then toss with cornstarch before oil and seasoning. 2) Substitute lime for lemon in marinades and sauce if preferred. 3) For meal prep, store components separately and assemble just before eating to preserve texture.

Nutrition

• Calories: 650
• Sugar: 8
• Sodium: 520
• Fat: 30
• Saturated Fat: 6
• Unsaturated Fat: 24
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 9
• Protein: 38
• Cholesterol: 120

FAQs

Can I make this Loaded Grilled Chicken Bowl ahead of time?

Yes, you can prep components separately. Grill the chicken and store it sliced. Prepare the avocado salsa and sweet potato fries, storing them in airtight containers. Assemble the Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries just before serving for the best texture.

What’s the best way to grill the chicken for this bowl?

For juicy, flavorful chicken, marinate it for at least 30 minutes. Grill over medium-high heat for 6-8 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to serve in your Loaded Grilled Chicken Bowl.

How can I make the sweet potato fries crispier?

Ensure the fries are thoroughly dried after cutting and tossed with a little oil. Spread them in a single layer on a baking sheet without overcrowding. Roast at a high temperature (around 425°F) until golden and crispy for the perfect Loaded Grilled Chicken Bowl.