Grilled Chicken Sweet Potato Bowl for Healthy Lunches
This Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa brings together juicy marinated chicken, crispy roasted fries, and a zesty, creamy salsa. A flavorful, well-balanced meal that’s perfect any night of the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless skinless chicken breasts
3 tbsp olive oil (divided)
Juice of 1 lemon
3 garlic cloves, minced
1 tbsp chopped parsley
1 tsp dried oregano
½ tsp dried thyme
½ tsp dried rosemary
Salt and pepper to taste
2 medium sweet potatoes, peeled and cut into fries
½ tsp smoked paprika
1 large avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, diced
Juice of 1 lime
2 tbsp chopped cilantro
Optional: rice, quinoa, or greens for serving
Instructions
-
Whisk marinade ingredients (olive oil, lemon, garlic, herbs) and coat chicken. Marinate 30 minutes to 2 hours.
-
Preheat oven to 425°F. Toss sweet potatoes with oil, paprika, salt, and pepper. Bake 25–30 minutes, flipping halfway.
-
Grill chicken 5–6 minutes per side until cooked through. Rest, then slice.
-
Mix avocado, tomatoes, onion, lime juice, cilantro, and salt for salsa.
-
Assemble bowls with base (if using), sliced chicken, fries, and salsa. Serve immediately
Notes
Let chicken rest before slicing. Salsa is best fresh. Add chili flakes or cheese for variation.