Grilled Chicken with Sweet Potato Wedges, Guacamole & Fresh Tomato Salsa 🍗🍅

 

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 2

Calories per serving: ~550 kcal

📝 Ingredients:

For the grilled chicken:

🍗 2 chicken breasts, sliced into strips

🧄 1 tbsp olive oil

🌶️ 1 tsp smoked paprika

🌿 1/2 tsp dried oregano

🧂 Salt & pepper to taste

🍋 Juice of 1/2 lime or lemon

🌿 Fresh parsley for garnish

For the sweet potato wedges:

🍠 2 medium sweet potatoes, cut into thick wedges

🧄 1 tbsp olive oil

🌶️ 1/2 tsp paprika or chili powder

🧂 Salt & pepper to taste

For the guacamole:

🥑 1 ripe avocado

🍋 Juice of 1/2 lime

🧂 Salt to taste

Optional: a pinch of garlic powder or fresh minced garlic

For the tomato salsa:

🍅 1 cup cherry tomatoes, halved

🧅 1/4 red onion, finely chopped

🥑 1/2 avocado, diced

🌿 Fresh parsley or cilantro, chopped

🧂 Salt & pepper

🍋 A squeeze of lime juice

👨‍🍳 Instructions:

Preheat the oven to 200°C (400°F). Toss sweet potato

wedges with oil, paprika, salt, and pepper. Spread on a

baking sheet and roast for 25–30 minutes, flipping

halfway.

In a bowl, combine chicken strips with olive oil, paprika,

oregano, salt, pepper, and lime juice. Let marinate for at

least 10 minutes.

Grill or pan-fry the chicken over medium-high heat for

5–6 minutes per side or until cooked through and nicely

browned. Set aside.

Mash the avocado in a small bowl with lime juice and

salt until smooth and creamy (or slightly chunky if

preferred).

Prepare the salsa: toss cherry tomatoes, red onion,

avocado, herbs, salt, pepper, and lime juice in a bowl.

Chill until serving.

Assemble the plate: layer the roasted sweet potato

wedges, grilled chicken, guacamole, and tomato salsa

side-by-side.

Garnish with herbs and serve immediately.

💡 Tips & Variations:

Add chili flakes or cayenne for extra spice in the chicken.

Swap sweet potatoes for regular fries or roasted

cauliflower.

For a dairy boost, add a dollop of sour cream or crumble

of feta.