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owl with Avocado Salsa + Mint Yogurt Dip Recipe

owl with Avocado Salsa + Mint Yogurt Dip Recipe
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★★★★★

5 from 21 reviews

This Ultimate Grilled Chicken & Sweet Potato Bowl is a wholesome and flavorful meal featuring tender grilled chicken, roasted sweet potatoes, fresh avocado salsa, and a refreshing mint yogurt dip. Served over nutrient-rich quinoa or brown rice, this bowl is perfect for a balanced, delicious, and satisfying lunch or dinner.

Ingredients

Scale

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt and black pepper, to taste
  • Juice of ½ lemon

For the Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • ½ tsp paprika
  • Salt and black pepper, to taste

For the Avocado Salsa:

  • 1 ripe avocado, diced
  • ¼ red onion, finely chopped
  • Juice of ½ lime
  • 2 tbsp fresh cilantro, chopped
  • Salt, to taste

For the Mint Yogurt Dip:

  • ½ cup Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp fresh mint, finely chopped
  • 1 tsp lemon juice
  • 1 small garlic clove, grated
  • Salt, to taste

For Serving:

  • 2 cups cooked quinoa or brown rice

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and cubed sweet potatoes with olive oil, paprika, salt, and black pepper until evenly coated. Spread them out on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.
  2. Grill Chicken: In a small bowl, whisk together olive oil, smoked paprika, ground cumin, lemon juice, salt, and black pepper. Brush this marinade over both sides of the chicken breasts. Preheat your grill or grill pan to medium-high heat and cook the chicken for about 5 to 6 minutes per side, or until golden and cooked through. Remove from heat and let the chicken rest for a few minutes before slicing it thinly.
  3. Make Avocado Salsa: In a mixing bowl, gently combine the diced avocado, finely chopped red onion, lime juice, fresh cilantro, and salt. Stir just enough to combine while keeping the avocado chunks intact for a fresh texture.
  4. Prepare Mint Yogurt Dip: In a small bowl, mix together the Greek yogurt, olive oil, chopped fresh mint, lemon juice, grated garlic, and salt until smooth and well blended. Adjust seasoning to taste.
  5. Assemble Bowls: Divide cooked quinoa or brown rice evenly into serving bowls. Top with roasted sweet potatoes, grilled chicken slices, and a generous spoonful of avocado salsa.
  6. Finish and Serve: Spoon the mint yogurt dip over each bowl or serve it on the side as a refreshing accompaniment. Enjoy the bowl warm for a balanced and nutritious meal.

Notes

  • Opt for organic sweet potatoes for a more natural flavor and nutritional benefits.
  • You can substitute quinoa with brown rice or any whole grain of your choice.
  • For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe can be made gluten-free by ensuring all spices and condiments used are gluten-free certified.

Nutrition

Keywords: grilled chicken, sweet potato bowl, avocado salsa, mint yogurt dip, healthy bowl, quinoa bowl, roasted sweet potato, easy dinner, nutritious meal

Find it online: https://maicook.com/owl-with-avocado-salsa-mint-yogurt-dip-recipe/