Chicken with Sweet Potato Fries & Avocado Salsa

A vibrant, healthy, and flavor-packed dish, this Chicken with Sweet Potato Fries & Avocado Salsa brings together juicy grilled chicken tenders, crispy sweet potato fries, and a refreshing avocado salsa—all served with a creamy, herby dipping sauce. It’s the kind of meal I turn to when I want something quick, nourishing, and absolutely satisfying.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between healthy and hearty. The grilled chicken is marinated with aromatic spices and herbs, the sweet potato fries come out golden and crisp from the oven, and the avocado salsa adds a zesty, creamy freshness that ties everything together. Plus, the dipping sauce adds that extra layer of flavor that makes every bite more enjoyable. It’s also gluten-free, high in protein, and easy to make—all in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Grilled Chicken:

2 boneless, skinless chicken breasts (sliced into tenders)

1 tbsp olive oil

1 tsp garlic powder

½ tsp dried oregano

1 tsp onion powder

1 tsp paprika

½ tsp salt

½ tsp black pepper

1 tbsp fresh parsley (chopped)

1 tbsp lemon juice

For the Sweet Potato Fries:

2 medium sweet potatoes (cut into fries)

1 tbsp olive oil

½ tsp garlic powder

1 tsp paprika

½ tsp salt

½ tsp black pepper

For the 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

For the Dipping Sauce:

½ tsp garlic powder

¼ cup Greek yogurt or sour cream

½ tsp dried dill

½ tsp lemon juice

Salt & pepper to taste

Directions

Prepare the Sweet Potato Fries: I start by preheating the oven to 400°F (200°C). Then I toss the sweet potato fries in olive oil, paprika, garlic powder, salt, and pepper. I spread them out on a baking sheet in a single layer and bake for 25–30 minutes, flipping them halfway through, until they’re golden and crispy.

Marinate & Grill the Chicken: In a bowl, I mix olive oil, garlic powder, onion powder, paprika, oregano, salt, pepper, parsley, and lemon juice. I coat the chicken tenders in this marinade and let them sit for 10 minutes. Then I heat a grill pan or skillet over medium heat and cook the chicken for about 5–7 minutes on each side until fully cooked and golden brown.

Make the Avocado Salsa: I combine diced avocado, halved cherry tomatoes, finely chopped red onion, cilantro, lime juice, salt, and pepper in a bowl. A gentle toss is all it takes to mix everything together.

Prepare the Dipping Sauce: In a small bowl, I mix Greek yogurt (or sour cream) with garlic powder, dill, lemon juice, salt, and pepper. I stir it well and pop it in the fridge until I’m ready to serve.

Assemble & Serve: Finally, I plate the grilled chicken, crispy fries, and avocado salsa, and serve everything with the creamy dipping sauce on the side. It’s a meal that looks beautiful and tastes even better.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Calories: Approximately 450 kcal per serving

Variations

I sometimes swap the chicken for grilled shrimp or tofu to keep things interesting.

For extra spice, I add a pinch of cayenne or chili flakes to the chicken marinade.

The dipping sauce can easily be made vegan using a plant-based yogurt or mayo.

I love tossing a handful of corn or black beans into the avocado salsa for more texture and flavor.

If I’m in a rush, I air-fry the sweet potato fries to cut down on oven time.

storage/reheating

When I have leftovers, I store everything in separate airtight containers in the fridge. The grilled chicken and fries keep well for up to 3 days. I reheat the chicken and fries in a preheated oven or air fryer to bring back their crispness. The avocado salsa is best enjoyed fresh but can be stored for up to a day with a little extra lime juice to prevent browning. The dipping sauce lasts up to 4–5 days in the fridge.

Related Recipes:

• Parmesan Zucchini Fries
• Sweet and Spicy Cranberry Salsa

FAQs

Can I make this recipe ahead of time?

Yes, I often prep the chicken marinade, salsa ingredients (minus the avocado), and dipping sauce in advance. I keep everything refrigerated and cook just before serving.

What’s the best way to keep sweet potato fries crispy?

I make sure not to overcrowd the baking sheet and always flip them halfway through. Using parchment paper or a wire rack also helps achieve crispier results.

Can I use chicken thighs instead of breasts?

Absolutely. I’ve used boneless, skinless thighs, and they turn out juicy and flavorful. Just adjust the cooking time slightly, as they may take a bit longer.

Is there a low-fat version of the dipping sauce?

Yes, I use non-fat Greek yogurt for a lighter option. It still tastes creamy and delicious with the herbs and lemon juice.

What can I substitute for avocado in the salsa?

When I don’t have avocado on hand, I like to use cucumber or even mango for a refreshing twist. Both give the salsa a different but tasty character.

Conclusion

This Chicken with Sweet Potato Fries & Avocado Salsa is my go-to when I want a meal that’s both nourishing and deeply satisfying. It’s easy to prepare, packed with flavor, and perfect for a weeknight dinner or a casual weekend lunch. Every component complements the others, making each bite fresh, hearty, and wholesome.

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