Description
Ultimate Grilled Chicken & Sweet Potato Bowl with Avocado Salsa + Herbed Yogurt Dip is a colourful, satisfying meal packed with grilled chicken, golden roasted sweet potatoes, fresh avocado salsa and a creamy herbed yoghurt dip. The smoky-spiced chicken pairs beautifully with the naturally sweet potatoes and bright lime avocado salsa, while the yoghurt dip brings everything together.
Ingredients
2 chicken breasts, sliced into strips
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh lime juice
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 ripe avocado, diced
1 cup cherry tomatoes, quartered
1/4 small red onion, finely diced
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
Pinch of salt
1/2 cup Greek yogurt
1 tbsp fresh lemon or lime juice
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
1 small garlic clove, minced
1/4 tsp salt
Freshly cracked black pepper, to taste
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed sweet potatoes in a large bowl and toss with olive oil, smoked paprika, garlic powder, salt and black pepper. Spread the sweet potatoes across a baking sheet and roast for 25–30 minutes, turning halfway through, until golden on the outside and tender in the centre.
2. While the sweet potatoes roast, place the chicken strips in a bowl. Add the olive oil, smoked paprika, garlic powder, cumin, oregano, salt, black pepper and fresh lime juice. Toss thoroughly so the chicken is evenly coated with the smoky seasoning mixture.
3. Heat a grill pan or large skillet over medium-high heat. Add the seasoned chicken strips and cook for 4–6 minutes per side, or until golden and cooked through. The chicken should reach 165°F (74°C) internally.
4. Add the diced avocado, quartered cherry tomatoes, finely diced red onion, fresh cilantro, lime juice and a pinch of salt to a bowl. Gently toss everything together, taking care not to mash the avocado.
5. In a small bowl, combine the Greek yoghurt, lemon or lime juice, chopped parsley, chopped cilantro, minced garlic, salt and freshly cracked black pepper. Stir until smooth and creamy.
6. Divide the roasted sweet potatoes between four serving bowls. Add the grilled chicken strips and spoon the fresh avocado salsa alongside.
7. Drizzle or spoon the creamy herbed yoghurt dip over the chicken and roasted vegetables.
8. Garnish with extra fresh herbs, lime wedges and freshly cracked black pepper. Serve immediately while the chicken and sweet potatoes are warm and the avocado salsa is fresh.
Notes
Cut the sweet potatoes into similar-sized cubes so they roast evenly.
Spread the sweet potatoes out on the baking sheet so they have room to roast and become golden.
Gently toss the avocado salsa to keep the avocado chunky.
Use fresh lime juice for brightness in the chicken and avocado salsa.
Cook the chicken until it reaches 165°F (74°C) internally.
This bowl works well as a complete meal because it includes grilled chicken, roasted sweet potatoes, fresh avocado salsa and a creamy yoghurt dip.
Serve with additional lime wedges and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mediterranean