Ingredients
Scale
- 2 chicken breasts
- 2 medium sweet potatoes
- 1 ripe avocado
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 1/2 tsp paprika
- 1/4 tsp chili powder (optional)
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1/2 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp finely chopped red onion
Instructions
- Season chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill or pan-fry for 5–6 minutes per side until cooked through. Let rest before slicing.
- Preheat oven to 425°F (220°C). Toss sweet potato fries in olive oil and spices. Spread on a baking sheet and bake for 20–25 minutes until golden brown.
- In a bowl, mash avocado with lime juice, cilantro, and salt to make guacamole.
- Combine diced avocado, cherry tomatoes, red onion, lime juice, cilantro (if desired), and salt for the salsa.
- Assemble the bowl by layering sweet potato fries at the bottom, topped with sliced chicken, guacamole, and salsa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 6g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added nutrition and texture, consider mixing in fresh greens like spinach or arugula. Customize your bowl by including additional toppings such as feta cheese or grilled tofu. Store leftovers in an airtight container; they will last up to three days in the fridge.