Grilled Chicken Bowl with Sweet Potato Fries and Avocado Salsa
Fresh, flavorful, and packed with wholesome ingredients — this Grilled Chicken Bowl is a colorful, satisfying meal in a bowl! Juicy grilled chicken breast is paired with crispy sweet potato fries and topped with a zesty avocado salsa for a perfect balance of protein, healthy fats, and complex carbs. Ideal for a nutritious weeknight dinner or meal prep favorite.
🧾 Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
Salt and black pepper, to taste
Juice of ½ lime (optional)
For the Sweet Potato Fries:
2 medium sweet potatoes, peeled and cut into thin fries
1–2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and pepper, to taste
For the Avocado Salsa:
1 ripe avocado, diced
1 small tomato, diced
¼ red onion, finely chopped
1 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Optional Bowl Add-ins:
Cooked rice or quinoa (white, brown, or cauliflower rice)
Fresh greens (like spinach, arugula, or romaine)
Greek yogurt or sour cream (for topping)
Hot sauce or sriracha (for spice)
👩🍳 Instructions
1. Prepare the Chicken
In a small bowl, mix olive oil, paprika, garlic powder, cumin, salt, pepper, and lime juice.
Coat the chicken breasts with the marinade and let sit for 15–30 minutes (optional but adds flavor).
Preheat grill or grill pan over medium-high heat.
Grill chicken for about 5–6 minutes per side, or until internal temp reaches 75°C (165°F).
Let rest for a few minutes, then slice thinly.
2. Bake the Sweet Potato Fries
Preheat oven to 220°C (425°F).
Toss sweet potato sticks in olive oil, paprika, garlic powder, salt, and pepper.
Spread in a single layer on a baking sheet (use parchment paper for crispier results).
Bake for 20–25 minutes, flipping halfway through, until golden and crisp at the edges.
3. Make the Avocado Salsa
In a bowl, gently mix diced avocado, tomato, red onion, lime juice, cilantro, and salt.
Taste and adjust lime or salt as needed.
4. Assemble the Bowl
Start with a base of rice, quinoa, or greens.
Add sliced grilled chicken and sweet potato fries.
Top with a generous scoop of avocado salsa.
Optional: Add a dollop of Greek yogurt or a drizzle of hot sauce.
Tips & Variations: Air fryer option: Cook sweet potato fries at 200°C (400°F) for ~15 minutes, shaking halfway. Make it dairy-free: Omit yogurt or use a plant-based version. Meal prep: Keep components separate and assemble when ready to eat.
💡 Tips: Use peeled, cooked, chilled shrimp for convenience. Add avocado or cherry tomatoes for extra flavor. Keeps well for 1–2 days in the fridge (perfect for meal prep!).