Grilled Herb Chicken with Sweet Potato Fries and Avocado Salsa – 3 Fresh, Flavorful Layers
Grilled Herb Chicken with Sweet Potato Fries and Avocado Salsa is a balanced meal featuring tender grilled chicken, roasted sweet potato fries, and a fresh, creamy avocado topping.
Ingredients
4 boneless skinless chicken breasts
1/4 cup olive oil
3 cloves garlic minced
1 tablespoon fresh parsley chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary chopped
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper
2 large sweet potatoes peeled and cut into fries
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
2 ripe avocados diced
1 tomato diced
1/4 cup red onion finely chopped
2 tablespoons fresh cilantro chopped
Juice of 1 lime
Salt to taste
Instructions
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Mix olive oil, garlic, herbs, lemon juice, salt, and pepper to create marinade.
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Coat chicken and refrigerate 30 minutes to 4 hours.
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Toss sweet potato fries with olive oil, paprika, garlic powder, and salt.
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Roast fries at 425°F for 25 to 30 minutes, flipping halfway.
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Grill chicken 5 to 7 minutes per side until internal temperature reaches 165°F.
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Rest chicken 5 minutes before slicing.
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Combine avocado, tomato, onion, cilantro, lime juice, and salt for salsa.
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Serve grilled chicken with fries and avocado salsa.
Notes
Do not overcrowd fries while roasting. Let chicken rest before slicing to retain juices. Prepare avocado salsa close to serving time for best freshness.