Zesty Grilled Chicken & Sweet Potato Power Bowl with Creamy Avocado

👩‍🍳 Instructions

1. 1

   Pat chicken breasts dry. In a shallow dish or zip-top bag, combine 2 tbsp olive oil, rosemary, thyme, garlic, ½ tsp salt, ¼ tsp pepper, and lemon juice. Add chicken, ensuring it's coated. Marinate for at least 30 mins or up to 4 hours in the fridge.
2. 2

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss sweet potato fries with 1 tbsp olive oil, smoked paprika, ¼ tsp salt, and ⅛ tsp pepper. Spread in a single layer on the baking sheet.
3. 3

   Roast fries for 20-25 minutes, flipping halfway, until tender and crispy.
4. 4

   While fries roast, preheat grill or grill pan to medium-high heat. Lightly brush grates with olive oil. Grill marinated chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes before slicing.
5. 5

   Prepare avocado salsa: In a medium bowl, gently combine diced avocado, quartered cherry tomatoes, diced red onion, and chopped cilantro. Drizzle with 1 tbsp lime juice and season with a pinch of salt and pepper. Gently toss.
6. 6

   Assemble bowls: Create a bed of mixed greens (if using). Arrange sweet potato fries and sliced grilled chicken. Top generously with creamy avocado salsa. Serve immediately with extra lime wedges if desired.