Grilled Herb Chicken with Avocado Tomato Salad & Roasted Sweet Potato Wedges
There is a special kind of meal that manages to be both incredibly delicious and wonderfully healthy. This recipe for Grilled Herb Chicken with Avocado Tomato Salad & Roasted Sweet Potato Wedges is the epitome of that. It’s a beautifully balanced plate, bringing together a juicy, herb-marinated chicken, a fresh and vibrant avocado and tomato salad, and crispy, savory roasted sweet potatoes. With a delicious creamy dipping sauce to tie it all together, this is a complete meal that feels light and fresh, yet is hearty and satisfying enough for a perfect summer dinner.
Why I love This Recipe
I’m a huge fan of recipes that feel like a culinary victory, and this one has quickly become a go-to in my kitchen. What I love most is that it’s a complete meal all on one plate, with a perfect balance of flavors and textures. The smoky, charred chicken from the grill is a fantastic contrast to the cool, creamy avocado and the sweet burst of cherry tomatoes. The roasted sweet potatoes are a highlight, with their crispy exterior and fluffy interior. The best part? Each component is incredibly simple to make, yet the final result is a beautiful and impressive meal that you can feel great about eating.
Ingredients
For the Chicken:
- 1 lb chicken tenderloins
- 1 tbsp olive oil
- 1 tsp dried Italian herbs (oregano, thyme, basil)
- 1/2 tsp garlic powder
- Salt & black pepper to taste
- Juice of 1/2 lemon
For the Avocado Tomato Salad:
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp lemon juice or vinegar
- Salt & pepper to taste
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, cut into wedges
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt to taste
For the Creamy Dipping Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- Pinch of salt
Swaps and Notes
- Chicken: Chicken tenderloins are perfect for this recipe as they cook quickly and stay tender. You can also use boneless, skinless chicken breasts, but be sure to pound them to an even thickness for quick and even cooking.
- Herbs: The dried Italian herbs provide a classic, savory flavor for the chicken. You can also use fresh herbs like rosemary or thyme for an even fresher taste.
- Sweet Potatoes: Sweet potatoes are a great choice for this meal, but you can also use regular potatoes, carrots, or even parsnips for a delicious alternative. The paprika adds a great flavor and a beautiful color. You can also use smoked paprika for a smoky kick.
- Salad: The combination of avocado, cherry tomatoes, and red onion is classic. For a different flavor profile, you could add some diced cucumber or a little chopped bell pepper.
- Dipping Sauce: The creamy dipping sauce is a fantastic addition that ties all the flavors together. Greek yogurt provides a great protein boost, but sour cream is equally delicious. You can also add some fresh chopped chives or parsley to the sauce.
List of Steps for the Recipe
- Marinate the Chicken: In a medium bowl, toss the chicken tenderloins with the olive oil, dried Italian herbs, garlic powder, lemon juice, salt, and pepper. Mix until the chicken is evenly coated. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a separate bowl, toss the sweet potato wedges with olive oil, paprika, and salt until evenly coated. Spread the wedges in a single layer on a baking sheet. Roast for 25−30 minutes, flipping them halfway through, until they are tender on the inside and have a crispy, golden-brown exterior.
- Make the Salad: While the sweet potatoes and chicken are cooking, prepare the salad. In a bowl, combine the diced avocado, halved cherry tomatoes, and thinly sliced red onion. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to combine.
- Grill the Chicken: Heat a grill pan or an outdoor grill over medium heat. Place the marinated chicken on the grill and cook for 3−4 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 165°F (74°C).
- Prepare the Dipping Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, garlic powder, lemon juice, and a pinch of salt until the sauce is smooth and creamy.
- Plate and Serve: Once the chicken and sweet potatoes are ready, arrange them on a plate. Serve the avocado tomato salad alongside them. Add a side of the creamy dipping sauce for dipping the chicken and potatoes.
Tips for Success
- Pat the Chicken Dry: Patting the chicken dry with a paper towel before marinating is a key step. It helps the seasoning stick and allows the chicken to get a better sear on the grill.
- Don’t Overcrowd the Pan: When roasting the sweet potatoes, make sure they are in a single layer. If the pan is too crowded, they will steam instead of roast, and you’ll miss out on those delicious crispy edges.
- Grill at the Right Temp: A medium-hot grill is perfect for chicken tenderloins. If the heat is too high, the chicken will burn on the outside before it’s cooked through.
- Use Ripe Avocado: The key to a great salad is using a perfectly ripe avocado. It should be firm but yield slightly when you press it.
Serving Suggestions and Pairings
This meal is a complete, balanced plate on its own. For drinks, a crisp white wine like a Sauvignon Blanc or a light-bodied Rosé would be a perfect complement to the fresh and savory flavors. For a non-alcoholic option, a sparkling water with a squeeze of lime would be very refreshing.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This is a healthy and well-rounded meal. The chicken provides lean protein, the sweet potatoes provide complex carbohydrates and vitamins, and the avocado and olive oil provide healthy fats. It’s a delicious and satisfying meal that is rich in nutrients and flavor.
Storage and Leftover Tips
Leftovers of this meal can be stored in an airtight container in the refrigerator for up to 3 days. It is best to store the salad, chicken, and sweet potatoes in separate containers to maintain their texture. To reheat, you can warm the chicken and sweet potatoes in the oven or air fryer to bring back some of their crispiness. The salad can be served cold.
Final Thoughts
This Grilled Herb Chicken with Avocado Tomato Salad & Roasted Sweet Potato Wedges is a recipe that is sure to become a new favorite in your kitchen. It’s a delicious, healthy, and incredibly satisfying meal that is perfect for any occasion. I hope you enjoy the incredible combination of flavors and textures as much as I do. Let me know in the comments if you gave this recipe a try!
Leave a Reply