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
Scale
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.
