Grilled Chicken with Roasted Sweet Potatoes & Avocado Salad

Ingredients

2 chicken breasts, grilled & sliced

2 medium sweet potatoes, cut into wedges

2 cups mixed greens (arugula, spinach, or lettuce)

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 avocado, sliced

½ cup creamy herb dressing (ranch, yogurt-based, or cilantro-lime)

Olive oil, salt, black pepper, garlic powder, paprika

Instructions

Roast the sweet potatoes

Preheat oven to 200°C (400°F).

Toss wedges with olive oil, salt, pepper, and paprika.

Roast for 25–30 minutes, until tender and golden. 

Grill the chicken

Season breasts with salt, pepper, and garlic powder.

Grill until fully cooked, then slice into strips. 

Assemble the salad

On a large plate, arrange the greens, cherry tomatoes, and onion slices.

Add the roasted sweet potatoes & chicken

Place the warm wedges and grilled chicken alongside the salad.

Finish with toppings

Add fresh avocado slices. 

Serve with creamy herb dressing on the side.