If you’re on the hunt for a meal that delivers vibrant flavors, delightful textures, and wholesome ingredients all on one plate, you cannot miss this Grilled Chicken with Sweet Potato Fries and Fresh Avocado Salsa Recipe. This dish strikes the perfect balance between smoky, savory grilled chicken tenders, crispy and naturally sweet fries, and a refreshing, zesty avocado salsa that brightens every bite. It’s the kind of recipe that feels special yet is simple enough for a weeknight feast or an impressive weekend lunch with friends.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether it’s building layers of flavor, adding color, or offering that satisfying texture that keeps you coming back for more. The simplicity of fresh ingredients combined with well-chosen spices makes this dish both approachable and extraordinary.
- Boneless, skinless chicken breasts: Sliced into tenders for speedy grilling and even seasoning absorption.
- Olive oil: The perfect base for marinades and roasting, bringing moisture and a subtle fruity note.
- Garlic powder and onion powder: Classic savory spices that build depth without overpowering the chicken or fries.
- Paprika: Adds warm color and a gentle smoky vibe to both chicken and sweet potato fries.
- Dried oregano: A hit of herbal earthiness enhancing the chicken marinade beautifully.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors of everything on the plate.
- Fresh parsley: Brightens the chicken marinade with a hint of freshness.
- Lemon juice: Adds zing and tenderizes the chicken for juiciness.
- Sweet potatoes: Naturally sweet and nutritionally packed, cut into fries for that irresistible crispness when baked.
- Avocado: Creamy and buttery, diced fresh for the salsa to add richness and balance.
- Cherry tomatoes: Juicy bursts of acidity in the salsa that keep each bite lively and colorful.
- Red onion: Finely chopped for a subtle bite without overwhelming the salsa.
- Cilantro: A fresh and citrusy herb that complements the avocado and lime beautifully.
- Lime juice: Brightens the salsa with clean, tangy notes.
- Greek yogurt or sour cream: For a creamy, herby dipping sauce that ties everything together.
- Dried dill: Adds a delicate, fragrant touch to the yogurt dip.
How to Make Grilled Chicken with Sweet Potato Fries and Fresh Avocado Salsa Recipe
Step 1: Prepare the Sweet Potato Fries
Begin by preheating your oven to 400°F (200°C), ensuring it’s hot enough to crisp those fries to perfection. Toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper, coating each piece evenly. Spread them in a single layer on your baking sheet—crowding them will result in soggy fries, and nobody wants that! Bake for 25 to 30 minutes, flipping halfway through to get that gorgeous golden crust on all sides.
Step 2: Marinate and Grill the Chicken
While the fries bake, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, black pepper, fresh parsley, and lemon juice in a bowl to create a fragrant marinade. Coat your chicken tenders thoroughly, allowing them to soak in all those flavors for about 10 minutes. When ready, grill over medium heat for 5 to 7 minutes on each side. You’ll know they’re perfectly cooked when they’re golden brown and juicy inside.
Step 3: Make the Fresh Avocado Salsa
This salsa is where freshness meets vibrancy. In a bowl, gently combine diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh cilantro. Add a squeeze of lime juice, then season with salt and pepper to taste. The key here is gently mixing so the avocado maintains its creamy texture without becoming mushy.
Step 4: Prepare the Dipping Sauce
Whisk together Greek yogurt or sour cream with garlic powder, dried dill, lemon juice, salt, and pepper in a small bowl. This sauce adds a cool, herby, and tangy contrast to the grill’s smoky flavors and the crispy fries. Chill it until you’re ready to serve—this allows the flavors to meld beautifully.
Step 5: Assemble and Serve
Plate your perfectly grilled chicken tenders alongside golden sweet potato fries and a generous scoop of fresh avocado salsa. Serve the cool dipping sauce on the side for that extra zesty hit. Each bite is a harmony of smoky, sweet, creamy, and tangy elements you’ll want to savor again and again.
How to Serve Grilled Chicken with Sweet Potato Fries and Fresh Avocado Salsa Recipe
Garnishes
A sprinkle of extra chopped fresh parsley or cilantro over the chicken and salsa enhances the dish’s fresh, herbal notes. A light dusting of smoked paprika can also add a pop of color that makes your plate look irresistible.
Side Dishes
This dish stands beautifully on its own, but if you want to turn it into a fuller meal, consider a simple mixed green salad lightly dressed with vinaigrette or a crisp cucumber salad to add even more refreshing crunch.
Creative Ways to Present
For a fun twist, serve the chicken tenders as part of individual lettuce wraps topped with avocado salsa and a dollop of the garlic dill sauce. Or, slice the grilled chicken and arrange everything on a beautiful wooden board for a family-style meal that invites casual sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in airtight containers and refrigerate within two hours of cooking to keep everything fresh. The chicken will stay juicy, and the fries crisp if stored separately and reheated properly.
Freezing
For longer storage, freeze the cooked chicken tenders and cooked sweet potato fries separately in freezer-safe bags. Avoid freezing the avocado salsa as it can change texture and flavor when thawed.
Reheating
Reheat the chicken gently in a skillet over medium heat to retain moisture and re-crisp the fries in a hot oven or air fryer for a few minutes. Avoid microwaving if possible, as it can make the fries soggy and the chicken dry.
FAQs
Can I make this recipe gluten-free?
Absolutely! All ingredients in this Grilled Chicken with Sweet Potato Fries and Fresh Avocado Salsa Recipe are naturally gluten-free, making it a safe and delicious choice for gluten-sensitive diets.
What can I substitute for Greek yogurt in the dipping sauce?
If you prefer a dairy-free option, coconut yogurt or a plant-based sour cream alternative works well and keeps the sauce creamy and tangy.
Is it okay to use frozen sweet potato fries instead of fresh?
Yes, frozen sweet potato fries can be a quick alternative. Just adjust the cooking time according to package instructions and keep an eye on them to avoid overcooking.
How long can I marinate the chicken before grilling?
While this recipe calls for a quick 10-minute marinade, you can marinate the chicken for up to 2 hours in the fridge for deeper flavor without affecting the texture.
Can I prepare the avocado salsa ahead of time?
It’s best to prepare the avocado salsa just before serving to enjoy its fresh texture and vibrant color, but if needed, you can make it up to 30 minutes ahead and store it covered with plastic wrap to minimize browning.
Final Thoughts
This Grilled Chicken with Sweet Potato Fries and Fresh Avocado Salsa Recipe is one of those rare dishes that feels both nourishing and festive. From the juicy, herb-kissed chicken to the crisp sweet potato fries and bright, creamy salsa, every element shines on its own and blends beautifully together. I can’t wait for you to try this recipe—it’s a game-changer for weeknight dinners and a joy to share at any table!
Print
Grilled Chicken with Sweet Potato Fries and Fresh Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This flavorful and balanced meal features tender grilled chicken tenders marinated in a zesty spice blend, paired with crispy oven-baked sweet potato fries and a refreshing avocado salsa. Accompanied by a creamy garlic-dill dipping sauce, this dish offers a delightful combination of textures and vibrant flavors, perfect for a satisfying weeknight dinner or weekend gathering.
Ingredients
Chicken Marinade and Chicken Tenders
- 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 oven to 400°F (200°C). In a bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the fries out in a single layer on a baking sheet. Bake for 25–30 minutes, flipping halfway through, until the fries are golden and crispy on the edges.
- Marinate & Grill the Chicken: In a separate bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, black pepper, chopped parsley, and lemon juice to create the marinade. Coat the chicken tenders thoroughly with the marinade and let them sit for 10 minutes to absorb the flavors. Preheat a grill or grill pan over medium heat, then cook the chicken tenders for 5–7 minutes per side until fully cooked through and beautifully golden brown.
- Make the Avocado Salsa: In a fresh bowl, gently combine the diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro, fresh lime juice, and season with salt and pepper to taste. Mix carefully to maintain the avocado’s 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. Refrigerate until serving to allow flavors to meld and the sauce to chill.
- Assemble & Serve: Arrange the grilled chicken tenders on plates alongside the crispy sweet potato fries and spoon the avocado salsa over or beside the chicken. Serve with the chilled garlic-dill dipping sauce on the side for dipping and added creaminess.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or fries seasoning.
- Sweet potato fries are best eaten fresh and crispy but can be reheated in the oven to retain crunch.
- Use ripe but firm avocados in the salsa to avoid a mushy texture.
- This dish pairs well with a fresh green salad or steamed vegetables for a more complete meal.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
