Description
This vibrant Chicken with Sweet Potato Fries & Avocado Salsa recipe offers a delicious and balanced meal combining tender grilled chicken tenders marinated with aromatic spices, crispy baked sweet potato fries, and a fresh avocado salsa. Accompanied by a tangy garlic dill dipping sauce, this dish is perfect for a wholesome and flavorful dinner.
Ingredients
Scale
Chicken and Marinade
- 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 your 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 to ensure crispiness. Bake for 25 to 30 minutes, flipping halfway through, until they turn golden and crispy.
- 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 to create a flavorful marinade. Coat the chicken tenders thoroughly and let them marinate for 10 minutes to absorb the flavors. Grill the chicken over medium heat for 5 to 7 minutes on each side until fully cooked and nicely browned.
- Make the Avocado Salsa: In a separate bowl, gently mix together the diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro, lime juice, and season with salt and pepper to taste. This fresh salsa adds a vibrant and creamy contrast to the dish.
- Prepare the Dipping Sauce: In a small bowl, blend Greek yogurt or sour cream with garlic powder, dried dill, lemon juice, salt, and pepper. Chill the dipping sauce until you’re ready to serve, allowing the flavors to meld.
- Assemble & Serve: Plate the grilled chicken tenders alongside the crispy sweet potato fries and a generous portion of avocado salsa. Serve with the chilled dipping sauce on the side for added creaminess and zest.
Notes
- For extra crispiness, soak sweet potato fries in cold water for 30 minutes prior to baking, then pat dry before tossing with oil and spices.
- Chicken can be cooked on a stovetop grill pan if an outdoor grill is unavailable.
- Adjust spices according to heat preference, adding cayenne pepper for a spicy kick.
- Avocado salsa is best served fresh to prevent browning.
- Greek yogurt can be substituted with sour cream or a dairy-free alternative for a different taste or dietary needs.
