Description
A vibrant and healthy meal featuring tender grilled chicken tenders seasoned with a flavorful marinade, accompanied by crispy oven-baked sweet potato fries and a refreshing avocado salsa, finished with a creamy tangy yogurt-based dipping sauce. Perfect for a balanced, nutritious dinner packed with flavor and texture.
Ingredients
Chicken Marinade & Chicken
- 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 until they are evenly coated. Spread them out on a baking sheet in a single layer to ensure they crisp up nicely. Bake for 25 to 30 minutes, flipping halfway through, until they are golden and crispy.
- Marinate & Grill the Chicken: In a bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, black pepper, chopped parsley, and lemon juice. Coat the chicken tenders thoroughly in this marinade and let them sit for about 10 minutes to absorb the flavors. Grill the chicken on medium heat for 5 to 7 minutes per side, or until fully cooked and golden brown on the outside.
- Make the Avocado Salsa: In a separate bowl, gently combine the diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt and pepper to taste. Mix carefully to maintain the texture and creaminess of the avocado.
- Prepare the Dipping Sauce: In a small bowl, mix together Greek yogurt or sour cream, garlic powder, dried dill, lemon juice, and salt and pepper to taste. Chill this sauce until ready to serve to allow the flavors to meld.
- Assemble & Serve: Plate the grilled chicken tenders alongside the crispy sweet potato fries and a generous helping of the avocado salsa. Serve the chilled dipping sauce on the side for added creaminess and flavor contrast.
Notes
- For extra crispiness, soak sweet potato fries in cold water for 30 minutes before baking and pat dry.
- Adjust spices in the marinade and salsa according to taste preferences.
- Use a grill pan or outdoor grill depending on availability for cooking the chicken.
- Greek yogurt can be substituted with sour cream for a richer dipping sauce.
- Leftover avocado salsa is best consumed fresh to avoid browning.
