Ingredients
Scale
- 1 chicken breast, sliced into tenders
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning or chopped fresh parsley
- Salt & pepper to taste
- 1 medium sweet potato, peeled & cut into fries
- 1/2 tsp smoked paprika
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 2 tbsp ranch or Greek yogurt-based herb sauce (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss the sweet potato sticks in olive oil, smoked paprika, and salt. Bake for 25–30 minutes until they are crisp and golden.
- Season the chicken tenders with garlic powder, Italian seasoning (or parsley), salt, and pepper. Cook them in a grill pan or skillet with olive oil until golden and juicy—about 3–4 minutes per side.
- For the avocado salsa, combine diced avocado, halved cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Gently toss the ingredients together.
- Assemble your bowl by layering grilled chicken, sweet potato fries, and avocado salsa. Add dipping sauce on the side if you like.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken and fries in the oven or microwave; prepare salsa fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, sweet potato fries, avocado salsa, healthy meal, gluten-free, grilling recipes