Description
A delicious and healthy meal featuring tender grilled chicken tenders seasoned with aromatic spices, crispy oven-baked sweet potato fries, and a fresh, zesty avocado salsa complemented by a creamy garlic dill dipping sauce. Perfect for a balanced and flavorful 40-minute dinner for two.
Ingredients
Scale
Chicken Marinade
- 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). In a large bowl, toss the cut sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet. Bake for 25 to 30 minutes, flipping them halfway through the cooking time, until they are golden, crispy, and tender inside.
- Marinate & Grill the Chicken: In a bowl, combine olive oil, garlic powder, onion powder, paprika, dried oregano, salt, pepper, chopped parsley, and lemon juice to create the marinade. Coat the chicken tenders thoroughly in this mixture and let them marinate for about 10 minutes. Heat a grill or grill pan to medium heat and cook the chicken tenders for 5 to 7 minutes on each side or until fully cooked through with a golden-brown exterior.
- Make the Avocado Salsa: In a bowl, gently stir together the diced avocado, halved cherry tomatoes, finely chopped red onion, fresh cilantro, lime juice, and salt and pepper to taste. Be careful not to mash the avocado while mixing to maintain its texture.
- Prepare the Dipping Sauce: In a small bowl, mix together Greek yogurt or sour cream with garlic powder, dried dill, lemon juice, salt, and pepper. Chill this sauce in the refrigerator until you are ready to serve.
- Assemble & Serve: Arrange the grilled chicken tenders on plates alongside a generous serving of the crispy sweet potato fries and a fresh scoop of avocado salsa. Serve the creamy garlic dill dipping sauce on the side for dipping. Enjoy this balanced, colorful meal immediately while warm.
Notes
- For extra crispiness, soak sweet potato fries in cold water for 30 minutes before drying and seasoning.
- If you don’t have a grill, a grill pan or skillet on the stovetop works well to cook the chicken.
- Use ripe but firm avocado to prevent the salsa from becoming too mushy.
- Leftover dipping sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust seasoning in the avocado salsa and dipping sauce to your personal taste.
