Description
This vibrant and wholesome recipe features tender grilled chicken tenders paired with crispy oven-baked sweet potato fries and a fresh, zesty avocado salsa. Complemented by a creamy dill and garlic yogurt dipping sauce, this dish offers a balanced mix of flavors and textures perfect for a healthy yet satisfying meal.
Ingredients
Scale
Chicken Marinade and Tendons
- 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 to ensure they’re evenly coated. Spread them out on a baking sheet in a single layer to promote crispiness. Bake for 25 to 30 minutes, flipping halfway through the cooking time to achieve an even golden and crispy texture.
- Marinate & Grill the Chicken: In a bowl, whisk together olive oil, garlic powder, onion powder, paprika, oregano, salt, pepper, chopped parsley, and lemon juice to create a flavorful marinade. Add the chicken tenders, coating them thoroughly, and let them marinate for 10 minutes to absorb all the spices. Grill the tenders on medium heat for 5 to 7 minutes per side until fully cooked through and golden brown on the outside.
- Make the Avocado Salsa: In a separate bowl, gently combine diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro, lime juice, salt, and pepper. Toss carefully to blend all the flavors while maintaining the salsa’s fresh texture.
- Prepare the Dipping Sauce: In a small bowl, mix Greek yogurt or sour cream with garlic powder, dried dill, lemon juice, salt, and pepper. Stir well until smooth. Chill the sauce until you’re ready to serve to allow the flavors to meld beautifully.
- Assemble & Serve: Arrange the grilled chicken tenders on plates alongside the crispy sweet potato fries and a generous serving of avocado salsa. Serve the dill garlic dipping sauce on the side for added creaminess and flavor. Enjoy your balanced and delicious meal!
Notes
- For extra crispiness, soak sweet potato fries in cold water for 30 minutes before baking, then pat dry.
- Use a grill pan or outdoor grill depending on your preference for grilling chicken.
- For a dairy-free option, use a non-dairy yogurt alternative in the dipping sauce.
- Marinate chicken for longer (up to 1 hour) for deeper flavor absorption.
- Adjust seasoning in avocado salsa and dipping sauce to taste.
- Leftover sweet potato fries can be reheated in the oven to regain crispiness.
