Chicken & Sweet Potato Bowl with Avocado Tomato Salad
Ingredients
Chicken Marinade 
2 skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
Salt & pepper, to taste
Sweet Potato Wedges 
2 medium sweet potatoes, peeled & sliced into thick fries
1 tbsp olive oil
1/2 tsp paprika
Salt & pepper, to taste
Avocado Salad 
1 avocado, cubed
1/2 cup cherry tomatoes, halved
1/4 red onion, finely chopped
Juice from 1/2 lime
Salt and freshly ground pepper
Cilantro Yogurt Sauce 
1/4 cup Greek yogurt
1 tbsp mayo
1 tbsp lime juice
1 tbsp chopped cilantro
Salt & pepper, to taste
Instructions
Heat oven to 425°F (220°C).
Toss sweet potato fries in oil, paprika, salt, and pepper. Bake for 25 minutes, turning once halfway through.
Rub chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper.
Grill over medium heat for 6–7 minutes per side or until fully cooked (165°F/74°C). Rest briefly, then slice.
Combine avocado, tomatoes, onion, lime juice, salt, and pepper to make the salsa.
Whisk yogurt, mayo, lime juice, cilantro, salt, and pepper for the sauce.
On a plate or bowl, layer fries, sliced chicken, and avocado salsa. Drizzle sauce on top.
Optional: top with extra herbs and serve fresh.