Grilled Chicken Power Bowl with Sweet Potato Fries & Guacamole

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 2 tablespoons olive oil (extra virgin preferred)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 lime, juiced
• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil (extra virgin preferred)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 ripe avocados
• 1 small onion, finely chopped
• 1 tomato, diced
• 1 lime, juiced
• Salt to taste
• Fresh cilantro, chopped (optional)
• Cooked brown rice or quinoa (optional)
• Fresh greens (spinach, arugula, or mixed salad greens)
• Feta cheese or shredded cheese (optional)

Instructions

1. Marinate the Chicken: In a bowl, mix the olive oil, chili powder, garlic powder, cumin, paprika, lime juice, salt, and pepper until well combined. Add the chicken breasts, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
2. Prepare the Sweet Potato Fries: Preheat the oven to 425°F (220°C). On a baking sheet, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the fries out in a single layer for even cooking.
3. Bake the Sweet Potato Fries: Place the baking sheet in the oven and roast the sweet potato fries for 25-30 minutes, turning halfway through, until they are golden brown and crispy.
4. Grill the Chicken: While the fries are baking, heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and place it on the hot grill. Cook for about 6-7 minutes on one side, then flip and grill for another 5-6 minutes, or until the internal temperature reaches 165°F (75°C).

Nutrition