Grilled Herb Chicken Bowl with Sweet Potato Fries Avocado Salsa

Get ready to dive into a colorful, flavor-packed meal that feels like a celebration in every bite. This Grilled Herb Chicken Bowl with Sweet Potato Fries and Avocado Salsa is a symphony of textures and tastes: tender, herb-seasoned chicken meets crisp, golden fries, while zesty, creamy avocado salsa brings a refreshing twist. Each forkful balances the smoky warmth of paprika and thyme with the bright, citrusy pop of fresh lime and cilantro. You’ll find yourself swooning over how the juicy chicken slices meld with the pillowy grains of nutty brown rice and the crunch of sweet potato fries, all crowned by the vibrant salsa that adds a lively kick. It’s comfort food elevated by fresh ingredients, perfect for anyone craving a hearty yet wholesome dish.

This bowl isn’t just a dinner option—it’s a joyful cooking experience that invites you to play with flavors and textures. With an intermediate difficulty level, you’ll learn essential techniques like grilling to juicy perfection and achieving that ideal crisp on your fries. The prep takes just about 20 minutes, cooking clocks in around 40 minutes, and a short 5-minute rest lets those chicken juices settle beautifully. At roughly 600 calories per serving, it’s a balanced mix that satisfies without weighing you down. Whether you’re feeding family, impressing friends, or treating yourself to a special solo feast, this bowl delivers big on flavor and a show-stopping presentation. Let’s turn up the heat on your next lunch or dinner with this vibrant, nutritious, and downright delicious recipe!

KEY INGREDIENTS IN GRILLED HERB CHICKEN BOWL WITH SWEET POTATO FRIES AVOCADO SALSA

Before we fire up the grill and preheat the oven, let’s break down the star players that make this bowl so unforgettable. Each ingredient contributes its own unique character, from the savory foundation of well-seasoned chicken to the bright, herbaceous salsa that ties everything together. Here’s what you’ll need:

• Chicken breasts

Lean and tender, these form the protein-packed centerpiece of the bowl. They soak up the herb rub beautifully, providing juicy, satisfying bites.

• Olive oil

Acts as the binder for spices in the marinade and prevents the chicken from sticking, while adding a silky mouthfeel.

• Garlic powder

Delivers a punchy, savory base note that enhances the chicken’s depth of flavor.

• Dried oregano

Brings a warm, slightly bitter earthiness that complements the garlic and paprika.

• Dried thyme

Offers a subtle floral aroma and lifts the overall herb profile.

• Paprika

Adds a gentle smokiness and vibrant hue, giving the chicken an irresistible crust.

• Salt and pepper

Essential for amplifying all other flavors and ensuring each bite is well-seasoned.

• Sweet potatoes

Naturally sweet and starchy, these become delightfully crisp fries when coated in cornstarch and baked.

• Cornstarch

Creates a light, crunchy coating on the fries by absorbing surface moisture.

• Avocado

Provides creamy richness and cool contrast to the warm elements of the dish.

• Red onion

Adds a sharp, crunchy bite that balances the smooth avocado.

• Jalapeño

Introduces a gentle heat and lively punch, without overwhelming the salsa.

• Fresh lime juice

Injects bright acidity that livens up the salsa and cuts through richness.

• Fresh cilantro

Offers a burst of citrusy herb essence, tying the salsa to the chicken rub.

• Brown rice

Serves as a nutty, wholesome bed for the toppings, making the bowl extra filling.

• Lime wedges

Provide an optional citrus squeeze at the table, for those who like an extra tangy kick.

HOW TO MAKE GRILLED HERB CHICKEN BOWL WITH SWEET POTATO FRIES AVOCADO SALSA

Let’s walk through each step of this recipe from start to finish so you can feel confident in the kitchen. You’ll master grilling the chicken to juicy perfection, baking fries until they’re golden and crisp, and combining fresh ingredients for a vibrant salsa. Follow these detailed instructions and you’ll have a picture-perfect bowl on the table in under an hour.

1. Preheat the grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking. This sets the stage for those beautiful sear marks and locks in the chicken’s moisture.

2. In a small bowl, combine the olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper. Rub this aromatic mixture evenly over the chicken breasts, coating every surface to build layers of flavor.

3. Grill the chicken for about 6–7 minutes per side, or until it reaches an internal temperature of 165°F and the juices run clear. Remove the chicken from the grill and let it rest for 5 minutes on a clean plate, covered loosely with foil, so the juices redistribute.

4. Meanwhile, preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment or a light spray of oil. This high heat is key to achieving crispy, golden fries.

5. In a large bowl, toss the sweet potato fries with cornstarch and a pinch of salt. The cornstarch creates a light crust by absorbing excess moisture. Spread the fries in a single layer on the baking sheet, making sure they’re not overcrowded.

6. Bake for 25–30 minutes, flipping halfway through to ensure even browning. Keep an eye on the fries; you want them crispy and golden without burning.

7. In another bowl, combine the diced avocado, finely chopped red onion, jalapeño, fresh lime juice, chopped cilantro, and a pinch of salt. Mix gently to create a chunky, creamy salsa that retains texture.

8. To assemble the bowl, place a serving of warm brown rice at the bottom. Top with thin slices of grilled chicken, a handful of sweet potato fries, and a generous spoonful of avocado salsa.

9. Serve immediately with lime wedges on the side for an extra citrus kick that you can squeeze over the top just before eating.

SERVING SUGGESTIONS FOR GRILLED HERB CHICKEN BOWL WITH SWEET POTATO FRIES AVOCADO SALSA

Serving this vibrant bowl is where the fun really begins! It’s all about highlighting contrasts—warm and cool, soft and crunchy, savory and tangy—so every ingredient shines. When plating, think about layering colors and textures to create an inviting look that makes taste testers eager to dig in. Whether you’re hosting a casual family dinner or meal-prepping for the week, these tips will elevate your presentation and flavor harmony.

• Layer with fresh greens: Start with a bed of crisp mixed greens or baby spinach under the rice to add height, leafy freshness, and a pop of bright green color.
• Add a creamy topping: Drizzle a tangy yogurt-lime dressing or a dollop of Greek yogurt over the salsa for an extra layer of creaminess and a pleasant tang that ties all components together.
• Garnish with crunch: Sprinkle toasted pepitas or crushed tortilla chips on top for a delightful crunch and nutty flavor contrast.
• Pair with a refreshing drink: Serve alongside a chilled glass of cucumber-infused water, sparkling lime soda, or a crisp white wine to complement the herbal notes and cut through the richness.

HOW TO STORE GRILLED HERB CHICKEN BOWL WITH SWEET POTATO FRIES AVOCADO SALSA

Proper storage is key to keeping each element of this bowl tasting its best, especially if you want leftovers that feel just as delicious as the day you made them. Separating components and using airtight containers will preserve texture, flavor, and freshness, so you can enjoy meals throughout the week without compromise. Here’s how to store each part for optimal results:

• Refrigerate components separately: Store the sliced grilled chicken, sweet potato fries, and avocado salsa in individual airtight containers. This prevents moisture transfer—keeping fries crisp and salsa vibrant.
• Use an ice bath for salsa: If you’ll be enjoying the salsa within 24 hours, place the avocado salsa container in a shallow bowl of ice in the fridge to maintain its bright color and cool temperature.
• Freeze the chicken and fries: For longer-term storage (up to 2 months), freeze the chicken slices and fries on a parchment-lined tray until firm, then transfer to freezer bags. Thaw in the refrigerator overnight before reheating.
• Reheat with care: Warm chicken in a preheated oven at 350°F for 10 minutes, and crisp fries under the broiler for a couple of minutes. Add the fresh salsa right before serving to preserve its texture.

CONCLUSION

This Grilled Herb Chicken Bowl with Sweet Potato Fries and Avocado Salsa is more than just a meal; it’s an invitation to celebrate fresh ingredients, vibrant flavors, and hands-on cooking techniques. From the first step of rubbing herb-infused oil into the chicken, to the satisfying crunch of perfectly baked sweet potato fries, each moment in this recipe is designed to deliver joy and deliciousness. You’ve not only mastered grilling and baking methods but also learned how to balance textures—creamy, crispy, juicy—and flavors—from smoky paprika to bright lime. The result is a colorful, wholesome bowl that’s healthy enough for a weekday dinner and impressive enough to share with friends.

Feel free to print this article, save it for future meal planning, and keep it bookmarked whenever you need a reliable, crowd-pleasing recipe. Down the road, you can find a FAQ below to troubleshoot common questions—everything from marinating times to reheating tips. I’d love to hear how your bowl turned out: leave your comments, questions, or feedback if you try this recipe or need any help along the way. Happy cooking, and here’s to many more flavorful adventures in your kitchen!

Print Recipe

Grilled Herb Chicken Bowl with Sweet Potato Fries Avocado Salsa

Author: Annie Delgado Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 5 mins

Calories: 600

Description

This Grilled Herb Chicken Bowl features juicy chicken, golden sweet potato fries, and fresh avocado salsa. A delightful mix of textures and bold flavors that’s healthy and satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• Salt and pepper, to taste

• 2 large sweet potatoes, peeled and cut into fries

• 2 tablespoons cornstarch

• 1 avocado, diced

• 1 small red onion, finely chopped

• 1 small jalapeño, seeded and diced

• 2 tablespoons fresh lime juice

• ¹⁄₄ cup fresh cilantro, chopped

• 1 cup cooked brown rice

• 1 lime, quartered, for serving

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper. Rub the mixture evenly over the chicken breasts.
3. Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Remove from grill and let it rest for 5 minutes before slicing.
4. Preheat the oven to 425°F (220°C).
5. In a large bowl, toss the sweet potato fries with cornstarch and a pinch of salt. Spread them out in a single layer on a baking sheet.
6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are crispy and golden.
7. In another bowl, combine the diced avocado, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix gently to create the avocado salsa.
8. To assemble the bowl, place a serving of brown rice at the bottom, top with slices of grilled chicken, sweet potato fries, and a generous spoonful of avocado salsa.
9. Serve with lime wedges on the side for an extra citrus kick.

Note

• For extra flavor, marinate the chicken for up to 4 hours in the herb rub.
• Use ripe but firm avocados for the best texture in the salsa.
• Substitute sweet potatoes with regular potatoes if preferred.
• Chicken thighs can be used instead of breasts for a juicier option.
• Add a sprinkle of feta cheese over the bowl for a creamy touch.

Keywords: grilled chicken, sweet potato fries, avocado salsa, healthy bowl, dinner recipe, easy cooking