Enjoy a wholesome, flavor-packed meal with this Grilled-Style Chicken & Crispy Sweet Potato Plate with Avocado Duo. Juicy, smoky chicken is paired with caramelized sweet potato wedges, a refreshing tomato-avocado salsa, and creamy homemade guacamole for a balanced dinner that’s both satisfying and nutritious. Perfect for busy weeknights, meal prep, or a healthy family dinner.
⏱️ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 610 kcal per serving
🛒 Ingredients
For the Crispy Sweet Potato Wedges:
🍠 900 g (2 lb) sweet potatoes, scrubbed and cut into thick wedges
🫒 2 tbsp olive oil
🌶️ 1 tsp smoked paprika
🧄 1/2 tsp garlic powder
🧂 3/4 tsp salt
⚫ 1/4 tsp black pepper
For the Grilled-Style Chicken:
🍗 600 g (1⅓ lb) boneless, skinless chicken breasts
🫒 1 tbsp olive oil
🌶️ 1 tsp smoked paprika
🧄 1/2 tsp garlic powder
🌿 1/2 tsp ground cumin
🧂 3/4 tsp salt
⚫ 1/4 tsp black pepper
For the Fresh Tomato-Avocado Salsa:
🍅 250 g (about 1½ cups) cherry tomatoes, halved
🥑 1 ripe avocado, diced
🧅 1/2 small red onion, finely diced
🍋 1 tbsp fresh lime juice
🌿 2 tbsp fresh cilantro, chopped
🧂 Pinch of salt
For the Creamy Guacamole:
🥑 2 ripe avocados
🍋 1½ tbsp fresh lime juice
🧂 1/4 tsp salt
🌿 1 tbsp fresh cilantro, chopped
For Garnish:
🌿 2 tbsp chopped fresh cilantro
👩🍳 Instructions
1. Roast the Sweet Potato Wedges
Preheat the oven to 425°F (220°C), or 400°F (200°C fan-forced). Line a large baking sheet with parchment paper.
In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Arrange them in a single layer, leaving space between each wedge for maximum crispiness.
Roast for 25–30 minutes, turning halfway through, until the wedges are tender inside with beautifully caramelized, crispy edges.
2. Cook the Chicken
Pat the chicken breasts dry with paper towels. If needed, pound or slice thicker pieces horizontally to ensure even cooking.
Rub the chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
Heat a cast-iron skillet or heavy pan over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer to a cutting board and let the chicken rest for 5 minutes before slicing into strips.
3. Make the Fresh Tomato-Avocado Salsa
In a medium bowl, gently combine the cherry tomatoes, diced avocado, red onion, lime juice, cilantro, and a pinch of salt.
Toss carefully to keep the avocado cubes intact.
4. Prepare the Guacamole
Mash the remaining avocados with the lime juice and salt until mostly smooth, leaving a little texture for a rustic finish.
Fold in the chopped cilantro and adjust the seasoning if desired.
5. Assemble the Plates
Divide the roasted sweet potato wedges among four serving plates. Arrange the sliced grilled chicken alongside the potatoes.
Add generous spoonfuls of the fresh tomato-avocado salsa and creamy guacamole. Finish with a sprinkle of fresh cilantro and serve immediately.
💡 Helpful Tips & Variations
- Roast the sweet potatoes in a single layer to achieve extra crispy, caramelized edges.
- A cast-iron skillet creates the best grilled-style sear and rich golden color on the chicken.
- Boneless, skinless chicken thighs can be substituted for extra juiciness.
- Replace cilantro with fresh parsley if preferred.
- Add cayenne pepper, chili powder, or sliced jalapeños for extra heat.
- Pair with grilled corn, steamed vegetables, or a simple green salad for a complete meal.
🥗 Nutrition (Per Serving)
- Calories: Approximately 610 kcal
- Protein: 40 g
- Carbohydrates: 42 g
- Fat: 30 g
- Fiber: 10 g
- Sugar: 9 g
