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Grilled herb chicken bowl with sweet potato fries and avocado salsa

Grilled Herb Chicken Bowl

A comforting bowl featuring grilled herb-scented chicken, crispy sweet potato fries, and creamy avocado salsa, ideal for cozy autumn dinners.
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 580 kcal

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.

Notes

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.

Nutrition

Serving: 1gCalories: 580kcalCarbohydrates: 45gProtein: 35gFat: 28gSaturated Fat: 5gSodium: 300mgFiber: 10gSugar: 5g
Keyword Avocado Salsa, fall recipe, grilled chicken, Healthy Bowl, Sweet Potato Fries
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