Description
This vibrant and healthy Chicken with Sweet Potato Fries & Avocado Salsa recipe combines tender, flavorful grilled chicken tenders with crispy baked sweet potato fries and a refreshing avocado salsa. Paired with a creamy garlic dill dipping sauce, it’s perfect for a well-rounded, colorful meal that’s both satisfying and nutritious.
Ingredients
Scale
Chicken Marinade and Chicken
- 2 boneless, skinless chicken breasts (sliced into tenders)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice
Sweet Potato Fries
- 2 medium sweet potatoes (cut into fries)
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Avocado Salsa
- 1 avocado (diced)
- 1 cup cherry tomatoes (halved)
- ¼ red onion (finely chopped)
- 1 tbsp fresh cilantro (chopped)
- 1 tbsp lime juice
- Salt & pepper to taste
Dipping Sauce
- ¼ cup Greek yogurt or sour cream
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp lemon juice
- Salt & pepper to taste
Instructions
- Prepare the Sweet Potato Fries: Preheat the oven to 400°F (200°C). Toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until the fries are golden, crispy, and cooked through.
- Marinate & Grill the Chicken: In a bowl, combine olive oil, garlic powder, onion powder, paprika, dried oregano, salt, black pepper, chopped parsley, and lemon juice. Coat the sliced chicken tenders thoroughly in this marinade and let them sit for 10 minutes to absorb the flavors. Heat a grill or grill pan to medium heat and cook the chicken tenders for 5 to 7 minutes on each side, or until they are fully cooked and nicely golden brown.
- Make the Avocado Salsa: In a separate bowl, gently mix the diced avocado, halved cherry tomatoes, finely chopped red onion, chopped fresh cilantro, lime juice, salt, and pepper. Be careful when mixing to keep the avocado intact and create a fresh, vibrant salsa.
- Prepare the Dipping Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream), garlic powder, dried dill, lemon juice, salt, and pepper. Chill the sauce until ready to serve to enhance the flavors and keep it cool.
- Assemble & Serve: Plate the grilled chicken tenders alongside the crispy sweet potato fries and a generous scoop of avocado salsa. Serve with the chilled garlic dill dipping sauce on the side for dipping and added flavor.
Notes
- For extra crispiness, soak the sweet potato fries in cold water for 30 minutes before baking and pat them dry.
- You can substitute the Greek yogurt with sour cream based on your preference for the dipping sauce.
- Adjust seasoning in the avocado salsa and dipping sauce to suit your taste.
- To cook indoors without a grill, use a grill pan or broil the chicken in the oven.
- Leftover grilled chicken can be used in salads or wraps the next day.
