Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 800g sweet potatoes, cut into 1/2-inch batons
  • 2 tbsp avocado oil
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 2 ripe avocados, diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, deseeded and minced
  • 1 tbsp lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potato batons with 1 tbsp cornstarch, 2 tbsp avocado oil, 1 tsp garlic powder, and 1/2 tsp chili powder until evenly coated.
  2. Spread the sweet potatoes on a large sheet pan in a single layer. Bake for 25 minutes, flipping halfway through, until edges are dark amber and crisp.
  3. While fries roast, whisk olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper in a bowl. Add chicken strips and marinate for at least 10 minutes.
  4. Prepare the avocado salsa by combining diced avocados, red onion, cilantro, minced jalapeño, and lime juice in a small bowl. Season with salt to taste.
  5. Heat a cast iron grill pan or outdoor grill over medium-high heat. Grill the chicken strips for 4-5 minutes per side until charred and the internal temperature reaches 165°F (74°C).
  6. Assemble the bowls by dividing the crispy sweet potato fries and grilled chicken strips equally. Top with a generous portion of avocado salsa.