Ingredients
Scale
- 2 large chicken breasts, butterflied or sliced into fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt & pepper to taste
- 2 large sweet potatoes, sliced into wedges
- 1/2 tsp smoked paprika
- 2 ripe avocados, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 2 cups cooked quinoa or brown rice
- Mixed greens or spinach for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
- In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken with the marinade and let it rest for 10-15 minutes.
- Heat a grill or pan over medium heat and cook the chicken for about 4-5 minutes per side until it reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes, then slice into strips.
- In a bowl, mix diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa. Gently combine to keep the avocado intact.
- Assemble the bowl: Start with cooked quinoa or brown rice, add a handful of mixed greens or spinach, and layer on sliced chicken, sweet potato fries, and avocado salsa. Optionally, drizzle with lime juice or a light yogurt dressing for extra flavor.
Notes
Encourage family members to customize their bowls. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 60mg