Name: Grilled Chicken with Sweet Potato Fries and Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 lb boneless skinless chicken breasts; 3 tbsp olive oil, divided; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 large sweet potatoes, peeled and cut into fries; 2 ripe avocados, diced; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh lime juice

I love this grilled chicken with sweet potato fries and avocado salsa because it feels fresh, filling, and balanced all at once. I get smoky, juicy chicken, crispy sweet potatoes, and a bright, creamy salsa that pulls everything together into a meal I can enjoy any day of the week.

Why You’ll Love This Recipe

I like this recipe because it’s simple to prepare but still feels special. I enjoy how the grilled chicken stays tender, the sweet potato fries add natural sweetness, and the avocado salsa brings freshness and texture. I also appreciate that it works well for meal prep or a relaxed family dinner. Grilled Chicken with Sweet Potato Fries and Avocado Salsa

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts
olive oil
paprika
garlic powder
ground cumin
salt
black pepper
sweet potatoes
avocado
red onion
fresh cilantro
lime juice

Directions

I start by preheating the oven to 425°F (220°C). I peel and cut the sweet potatoes into fries, toss them with olive oil, salt, and pepper, and spread them out on a baking sheet. I roast them until golden and crispy, flipping halfway through.

While the fries cook, I season the chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper. I grill the chicken over medium heat, cooking it until it’s fully cooked and nicely charred on both sides. I let it rest briefly before slicing.

To make the avocado salsa, I dice the avocado and red onion, then mix them with chopped cilantro, lime juice, salt, and pepper. I assemble the plate by serving the grilled chicken with sweet potato fries and a generous spoonful of avocado salsa on top.

Servings and Timing

I usually make this recipe for 4 servings.
Prep time takes about 15 minutes, cooking time is around 30 minutes, and everything is ready in about 45 minutes total.

Variations

I sometimes swap chicken breasts for chicken thighs when I want extra juiciness. I like adding chili powder or smoked paprika for more heat. For the salsa, I occasionally mix in diced tomato or jalapeño for extra color and spice.

Storage/Reheating

I store leftovers in separate airtight containers in the refrigerator for up to 3 days. When reheating, I warm the chicken and sweet potato fries in the oven or skillet to keep them from getting soggy. I prefer adding the avocado salsa fresh after reheating. Grilled Chicken with Sweet Potato Fries and Avocado Salsa

FAQs

Can I cook the chicken without a grill?

I often cook the chicken in a grill pan or cast-iron skillet if I don’t want to use the outdoor grill.

How do I make the sweet potato fries crispier?

I spread them out in a single layer and avoid overcrowding the pan, which helps them roast instead of steam.

Can I prepare the avocado salsa ahead of time?

I can prepare it a few hours in advance, but I add extra lime juice and cover it tightly to slow browning.

Is this recipe good for meal prep?

I think it works very well for meal prep, especially if I store the salsa separately and add it just before eating.

What can I serve with this dish?

I like serving it with a simple green salad or steamed vegetables when I want a more complete meal.

Conclusion

I enjoy making grilled chicken with sweet potato fries and avocado salsa because it’s flavorful, wholesome, and satisfying without being heavy. I like how each component complements the others, making this a meal I’m always happy to come back to.