Description
Colourful and satisfying bowls made with juicy grilled chicken, caramelized sweet potatoes, fresh avocado tomato salsa, and a creamy avocado feta sauce. Smoky spices, fresh lime, and salty feta create a delicious balance of savoury, tangy, creamy, and slightly sweet flavours.
Ingredients
For the Grilled Chicken
1 1/2 lb (680 g) boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Roasted Sweet Potatoes
2 large sweet potatoes (about 700 g), peeled and cut into wedges
1 1/2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Avocado Tomato Salsa
1 large avocado, diced
1 cup (150 g) cherry tomatoes, halved
1/4 small red onion, finely diced
2 tbsp fresh cilantro or parsley, chopped
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp black pepper
For the Creamy Avocado Feta Sauce
1 ripe avocado
3 oz (85 g) feta cheese
1/3 cup (80 g) Greek yogurt
1 tbsp fresh lime or lemon juice
1 small garlic clove, minced
1 tbsp olive oil
2–3 tbsp water, as needed
1/4 tsp salt
1/4 tsp black pepper
For Garnishing
1 tbsp fresh parsley or cilantro, chopped
1 tbsp crumbled feta
Fresh lime wedges
Pinch of red pepper flakes, optional
Instructions
1. Place the chicken breasts in a large bowl. Add the olive oil, lemon juice, minced garlic, smoked paprika, oregano, cumin, garlic powder, salt, and black pepper. Toss thoroughly until the chicken is evenly coated. Let it marinate for 15–20 minutes while you prepare the other ingredients.
2. Preheat the oven to 425°F (220°C). Place the sweet potato wedges in a large bowl and add the olive oil, smoked paprika, garlic powder, oregano, salt, and black pepper. Toss well until evenly coated.
3. Arrange the seasoned sweet potatoes in a single layer on a lined baking sheet, leaving space between the pieces. Roast for 30–40 minutes, turning halfway through, until tender and golden with caramelized edges.
4. Heat a grill pan or large skillet over medium-high heat. Add the marinated chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and the thickest part reaches 165°F (74°C).
5. Transfer the cooked chicken to a clean plate and let it rest for 5 minutes. Slice into thick strips or bite-sized pieces.
6. Make the avocado tomato salsa by gently combining the diced avocado, cherry tomatoes, red onion, cilantro or parsley, lime juice, salt, and black pepper in a medium bowl. Mix carefully to keep the avocado chunky.
7. Make the creamy avocado feta sauce by adding the avocado, feta, Greek yogurt, lime or lemon juice, garlic, olive oil, salt, and black pepper to a food processor. Blend until smooth and creamy. Add water one tablespoon at a time until thick but spoonable.
8. Spoon a generous layer of the creamy avocado feta sauce into each serving bowl. Arrange the roasted sweet potato wedges and sliced grilled chicken alongside the avocado tomato salsa.
9. Sprinkle the bowls with fresh parsley or cilantro and crumbled feta. Add a pinch of red pepper flakes for optional heat.
10. Add fresh lime wedges to the side of each bowl and serve immediately while the chicken and sweet potatoes are warm and the salsa is fresh.
Notes
Do not overcook the chicken. Use a meat thermometer and cook until the thickest part reaches 165°F (74°C). Spread the sweet potatoes in a single layer so they roast and caramelize instead of steaming. Even a short 15–20 minute chicken marinade adds noticeable flavour and helps keep the chicken juicy. Gently fold the avocado salsa ingredients together to keep the avocado chunky. Add water gradually to the avocado feta sauce so it remains creamy rather than becoming too thin. Fresh lime juice helps brighten the rich avocado and feta flavours. Boneless, skinless chicken thighs can be substituted for chicken breasts; adjust the cooking time according to their size. Yukon Gold or baby potatoes can replace the sweet potatoes, although the finished bowl will be less naturally sweet. For meal prep, store the cooked chicken, roasted sweet potatoes, sauce, and salsa separately. Add the salsa and sauce shortly before serving. Optional additions include black beans, corn, quinoa, brown rice, cucumber, shredded lettuce, roasted vegetables, toasted pumpkin seeds, or tortilla strips.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean