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Loaded Grilled Chicken Bowl with Avocado Salsa & Sweet Potato Fries

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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.

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/loaded-grilled-chicken-bowl/

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