Chicken Bowl with Sweet Potato Fries & Avocado Salsa & Yogurt Sauce

Published: 06/14/2025

Welcome to a collection of delicious and healthy meals designed to fit into your busy life!

I've got a flavorful Grilled Herb Chicken, a vibrant Avocado Salsa Salad, and crispy Sweet Potato Fries with a creamy Yogurt Sauce – each component is simple, adaptable, and packed with goodness.

Think of each of these components as "mini-recipes" that can be prepared individually. This means you don't need to cook the entire meal at once. You can make the Avocado Salsa Salad for a quick side, prepare the Sweet Potato Fries as a healthy snack, use Yogurt Sauce on salmon, grill the Herb Chicken for dinner and use leftovers. Each one is a standalone, delicious option that can be whipped up anywhere, anytime, giving you ultimate flexibility in your healthy eating journey.

Grilled Herb Chicken

1 pound chicken breast tenders
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp smoked paprika
Juice of 1 lemon
Salt & pepper to taste

Marinate the Chicken: In a bowl, mix olive oil, garlic powder, oregano, smoked paprika, lemon juice, salt, and pepper. Coat the chicken tenders and let marinate for 10 minutes.

Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked and golden or internal temperature 165.

Assemble the Bowl: Divide the grilled chicken, sweet potato fries, and avocado salsa among plates. Add a dollop of garlic yogurt sauce on the side.

Avocado Salsa Salad

Avocado Salsa

1 large avocado (diced)
1 cup cherry tomatoes (quartered)
1/4 cup red onion or shallot (finely diced)
3 tbsp fresh cilantro (chopped)
Juice of 1 lime or lemon
Salt & pepper to taste

How to make the Avocado Salsa: In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Gently toss and set aside.

Sweet Potato Fries

2 medium sweet potatoes (peeled and sliced into wedges)
2 tbsp canola or avocado oil
2 tbsp cornstarch or tapioca flour
1/2 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste

How to make the Sweet Potato Fries:
Peel your sweet potatoes and cut them into even 1/4-inch thick sticks.

In a large bowl or a zip-top bag, combine the dried sweet potato fries with a small amount of oil (avocado oil or canola oil are good choices due to high smoke points – avoid olive oil for high-heat baking). About 1 tablespoon of oil per pound of sweet potato is a good starting point.

Add cornstarch or tapioca flour (about 1 tablespoon per pound of sweet potato). Toss well to evenly coat all the fries. This creates a thin, crispy layer.

Add paprika, garlic powder and salt and pepper. Shake well.

Preheat your oven to a high temperature of 450F. Arrange the coated fries in a single layer on a foil-lined baking sheet. Ensure there's space between each fry. If you have too many, use two baking sheets and rotate them halfway through. If they are crowded they will be soggy.

Bake for 15-25 minutes, depending on thickness and oven. Flip the fries halfway through to ensure even browning and crisping. They should be golden brown and crispy on the edges.