Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 large sweet potatoes, cut into 1/2-inch batons
  • 1.5 tbsp cornstarch
  • 2 tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 2 ripe avocados, diced
  • 1/2 red onion, finely minced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh cilantro, chopped
  • 1 large lime, juiced
  • 1 tbsp jalapeño, deseeded and minced

Instructions:

  1. Preheat oven to 425°F (220°C). Toss sweet potato batons in a bowl with cornstarch until a thin white film forms.
  2. Add avocado oil, garlic powder, and cayenne to the potatoes. Spread on a pre-heated baking sheet in a single layer and roast for 25 minutes, flipping halfway through.
  3. While potatoes roast, whisk together olive oil, minced garlic, rosemary, thyme, and paprika. Toss chicken strips in this marinade and let sit at room temperature for 10 minutes.
  4. Heat a cast iron grill pan over high heat. Sear chicken strips for 4-5 minutes per side until an internal temperature of 165°F (74°C) is reached.
  5. In a medium bowl, combine diced avocado, red onion, cherry tomatoes, cilantro, lime juice, and jalapeño to create the salsa.
  6. Assemble the bowls by dividing the crispy sweet potato fries and grilled chicken evenly, then topping with a generous portion of avocado salsa.