Ingredients
- Chicken breast, sliced
- Paprika, to taste
- Cumin, to taste
- Garlic powder, to taste
- Olive oil, for cooking
- Salt & black pepper, to taste
- Chopped fresh cilantro, for garnish
- Sweet potatoes, cut into wedges
- Olive oil, for coating
- Garlic powder, to taste
- Paprika, to taste
- Salt and pepper, to taste
- Cherry tomatoes, halved
- Diced red onion, to taste
- Avocado cubes, from ripe avocados
- Lime juice, freshly squeezed
- Chopped cilantro, for freshness
- Salt, to taste
- Avocado, ripe
- Greek yogurt, plain
- Fresh lime juice, from one lime
- Garlic, minced
- Salt & pepper, to taste
Instructions
- Season sliced chicken breast with paprika, cumin, garlic powder, salt, and black pepper. Drizzle with olive oil.
- Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through. Let rest.
- Preheat oven to 425°F (220°C). Toss sweet potato wedges in olive oil and spices; bake for 25-30 minutes until crispy.
- In a bowl, mix cherry tomatoes, red onion, avocado cubes, lime juice, cilantro, and salt for salsa.
- Blend ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper until smooth for the creamy sauce.
- Assemble by layering grilled chicken slices, sweet potato wedges, salsa, and avocado cream. Garnish with cilantro.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 620
- Sugar: 6g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 85mg
Keywords: For added flavor depth, marinate the chicken for at least 30 minutes before grilling. Adjust spices to your taste preference. Swap Greek yogurt for coconut yogurt for a dairy-free option.