Ingredients
Scale
- 1 chicken breast
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- Salt & black pepper
- 1 medium sweet potato
- 1 tbsp olive oil
- 1 tsp paprika
- Salt to taste
- 1 avocado
- 1 cup cherry tomatoes
- Small red onion
- 1 cup mixed greens or chopped romaine
- 1 tsp olive oil
- 1 tsp lemon juice
- Salt & pepper
- 2 tbsp plain Greek yogurt
- 1 tsp lemon juice
- 1 tsp chopped parsley or cilantro
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Toss sweet potato wedges in olive oil, paprika, and salt, then spread evenly on the baking sheet and roast for 25-30 minutes.
- While sweet potatoes are roasting, coat sliced chicken breast with olive oil, garlic powder, oregano, salt, and pepper. Grill or pan-sear until golden brown and cooked through (about 4-5 minutes per side).
- In a mixing bowl, combine mixed greens with diced avocado, halved cherry tomatoes, and sliced red onion. Drizzle with olive oil and lemon juice; season with salt and pepper before tossing gently.
- For the sauce, mix Greek yogurt with lemon juice and chopped herbs; season to taste.
- Plate the grilled chicken with roasted sweet potatoes alongside the avocado salad; drizzle with sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg