Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa — As the leaves fall and the kitchen fills with the scent of warm spices, I remember the first time I served this bowl to friends gathered around the table.
Introduction
There’s something deeply comforting about a Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa on a crisp autumn evening. This reader-favorite combines charred, herb-scented chicken with crispy sweet potato fries and a bright, creamy avocado salsa that feels both indulgent and wholesome. If you enjoy seasonal bowls and cozy dinner projects, this recipe will quickly become a staple—especially for anyone who loves the balance of savory herbs and sweet-roasted vegetables. For other bowl inspiration with Mediterranean flavors, try our Greek chicken bowls with brown rice.
Why readers love this recipe
- It’s hands-on but forgiving: perfect for home bakers and cooks who like to prep and assemble.
- It’s colorful and camera-ready—great for sharing with friends or serving at a casual fall gathering.
- The contrasts of texture and flavor are addictive: juicy grilled chicken, crisp sweet potatoes, and cooling avocado salsa.
Ingredients
(Serves 4)
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 3 large sweet potatoes, cut into fries
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 ripe avocados, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and diced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 cup Greek yogurt or labneh
- Mixed greens or cooked grains for bowls (quinoa or brown rice)
For an alternate roasted-veg spin, you might also enjoy pairing the bowl with a creamy vegetable mash from our grilled chicken with cauliflower mash read.
Step-by-step instructions
- Marinate the chicken
- In a bowl, whisk 2 tablespoons olive oil, rosemary, thyme, garlic, lemon juice, salt, and pepper.
- Add chicken breasts, coat well, and marinate for 30 minutes to 2 hours in the fridge.
- Prepare the sweet potato fries
- Preheat oven to 425°F (220°C).
- Toss sweet potato fries with remaining olive oil, smoked paprika, cumin, salt, and pepper.
- Arrange in a single layer on a baking sheet lined with parchment and bake 20–25 minutes, flipping halfway, until edges are crispy.
- Make the avocado salsa
- In a bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.
- Gently fold in Greek yogurt for creaminess, or serve the yogurt alongside.
- Grill the chicken
- Preheat a grill pan or outdoor grill to medium-high heat.
- Grill chicken 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C).
- Let rest 5 minutes, then slice.
- Assemble the bowls
- Divide mixed greens or grains among bowls.
- Top with sliced chicken, sweet potato fries, and a generous scoop of avocado salsa.
- Finish with a sprinkle of fresh herbs and a dollop of yogurt.
If you prefer a slightly smokier route, the grilling step pairs well with flavors used in our BBQ chicken drumsticks with roasted potatoes tips.
Tips for success
- Dry the chicken before marinating to help the herb crust adhere.
- Don’t overcrowd the baking sheet or fries will steam instead of crisping—use two sheets if needed.
- Use ripe but firm avocados so the salsa holds its shape.
- Let the chicken rest before slicing to keep juices locked in.
- For even cooking, pound thicker parts of the breasts to an even thickness.
You can adapt seasoning levels by tasting and adjusting—see our anti-inflammatory bowl ideas for complementary flavors at anti-inflammatory glow bowl with tahini yogurt.
Possible variations
- Gluten-free: This recipe is naturally gluten-free when served on grains like quinoa or brown rice, or over leafy greens.
- Vegetarian: Swap grilled chicken for marinated tofu or roasted chickpeas.
- Streusel topping twist: For a fall-inspired crunch, add a savory spiced streusel (think oats, nuts, butter, and rosemary) sprinkled over the sweet potato fries—perfect for bakers who love seasonal textures.
- Bean boost: Add black beans for protein and fiber inspired by our sweet potato and black bean bowls.
Storage recommendations
- Store components separately for best results: chicken in an airtight container for up to 3 days, avocado salsa for up to 24 hours (add a squeeze of lime to slow browning), and fries in the fridge for 2 days.
- Reheat fries on a baking sheet at 400°F (200°C) for 8–10 minutes to regain crispiness.
- Reheat chicken gently in a covered skillet over medium heat or in the oven at 325°F (160°C) until warmed through.
Conclusion
This Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa is a cozy, seasonal favorite that balances fresh herb flavors with sweet roasted potatoes and creamy avocado—perfect for weeknight dinners or relaxed weekend gatherings. For an extra recipe reference and a variation on the yogurt sauce to serve alongside, see this detailed Chicken Bowl with Sweet Potato Fries & Avocado Salsa & Yogurt recipe.
Frequently Asked Questions (FAQs)
- How long does the chicken need to marinate?
- For best flavor, marinate at least 30 minutes; up to 2 hours gives a noticeable herb infusion without breaking down the meat.
- Can I bake the chicken instead of grilling?
- Yes. Bake at 400°F (200°C) for about 20–25 minutes depending on thickness, or until internal temperature reaches 165°F (74°C).
- What’s the best way to keep the avocado salsa from turning brown?
- Toss avocado with lime juice and store in an airtight container. Press plastic wrap directly onto the surface to minimize air contact and use within 24 hours.
- Can I make this recipe ahead for meal prep?
- Yes—store chicken and fries separately and assemble bowls fresh. Avocado salsa is best made the day you plan to eat it, but you can prep the other components 2–3 days in advance.
Grilled Herb Chicken Bowl
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced
- 1 piece Juice of 1 lemon
- Salt and freshly ground black pepper to taste
For the Sweet Potato Fries
- 3 large sweet potatoes, cut into fries
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
For the Avocado Salsa
- 2 ripe avocados, diced
- 1/2 small red onion, finely chopped
- 1 piece jalapeño, seeded and diced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 cup Greek yogurt or labneh
For Assembly
- Mixed greens or cooked grains for bowls (quinoa or brown rice)
Instructions
Marinate the Chicken
- In a bowl, whisk 2 tablespoons of olive oil, rosemary, thyme, garlic, lemon juice, salt, and pepper.
- Add chicken breasts, coat well, and marinate for 30 minutes to 2 hours in the fridge.
Prepare the Sweet Potato Fries
- Preheat oven to 425°F (220°C).
- Toss sweet potato fries with remaining olive oil, smoked paprika, cumin, salt, and pepper.
- Arrange in a single layer on a baking sheet lined with parchment and bake for 20-25 minutes, flipping halfway, until edges are crispy.
Make the Avocado Salsa
- In a bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.
- Gently fold in Greek yogurt for creaminess, or serve the yogurt alongside.
Grill the Chicken
- Preheat a grill pan or outdoor grill to medium-high heat.
- Grill chicken for 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes, then slice.
Assemble the Bowls
- Divide mixed greens or grains among bowls.
- Top with sliced chicken, sweet potato fries, and a generous scoop of avocado salsa.
- Finish with a sprinkle of fresh herbs and a dollop of yogurt.