Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from stems
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 large sweet potatoes, cut into 1/2 inch batons
  • 1 tbsp cornstarch
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, quartered
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp red onion, finely minced
  • 1 fresh lime, juiced
  • 0.5 tsp cumin

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper. Toss the chicken strips in the marinade and let sit at room temperature for 10 minutes.
  2. Preheat your oven to 425°F (220°C). Toss the sweet potato batons in a bowl with cornstarch until a thin dusty film appears, then add avocado oil, paprika, and garlic powder. Spread in a single layer on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway.
  3. While potatoes roast, heat a cast iron grill pan over medium-high heat. Grill the chicken strips for 4 minutes per side until charred and the internal temperature reaches 165°F.
  4. In a medium bowl, gently combine the diced avocados, cherry tomatoes, cilantro, red onion, lime juice, and cumin to create the salsa.
  5. Assemble the bowls by dividing the sweet potato fries and grilled chicken evenly, then topping with a generous scoop of the avocado salsa.