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Chicken with sweet potato fries and avocado salsa is one of those feel-good meals I return to all year long. You get juicy marinated chicken, crispy roasted sweet potatoes, and a creamy salsa that brightens every bite. It is balanced enough for weeknights and cheerful enough for weekend gatherings.
I first threw this recipe together on a sunny spring day when I wanted something fresh and filling. It became an instant favorite for dinner with friends and makes my kitchen smell incredible.
Ingredients
- Chicken breasts: Sliced into tenders for even quick grilling and juicy results. Look for chicken that is pink with no odor for the best flavor.
- Olive oil: Essential for keeping both chicken and fries tender and crisp when roasting. Choose extra virgin for richer taste.
- Garlic powder and onion powder: Bring a savory backbone to chicken and fries. Opt for fresh if you want a stronger punch.
- Paprika: For smokiness and warm color. Choose a fresh bright red powder.
- Dried oregano: Lovely herbaceous notes that complement chicken beautifully. Check your jar is fragrant not stale.
- Salt and black pepper: Foundational for balanced flavor. Use kosher or flaky salt if you have it for fries.
- Fresh parsley and lemon juice: Brighten the chicken and bring out all the marinade flavors. Go for flat leaf parsley with deep green color.
- Sweet potatoes: Cut into fries. They roast up sweet and crispy. Pick potatoes that are firm and smooth skinned.
- Cherry tomatoes: Juicy sweet bursts of flavor for the salsa. Ripe red or multicolor works.
- Red onion: Sharp crunch and color for salsa. Fresh and firm is best.
- Cilantro: Herbal zing for salsa. Leaves should look perky and none wilted.
- Avocado: Creamy rich contrast to the fries. Find one that gives slightly to a gentle press and is deep green under the stem.
- Lime juice: Ties salsa together and helps avocado stay green. Choose a lime that feels heavy for its size.
- Greek yogurt or sour cream: A cooling dip that balances out the spices. Choose full fat for creaminess if you can.
- Dried dill: For a fresh note in the dip. Look for green not yellowed leaves.
Instructions
- Prepare the Sweet Potato Fries:
- Toss sweet potato fries with olive oil paprika garlic powder salt and pepper making sure each piece gets an even coating so every fry bakes up flavorful and crisp. Arrange the fries in a single layer on a lined sheet pan and roast in a hot oven flipping them halfway so both sides get that golden finish. Monitor their edges closely for the last few minutes as they can brown quickly toward the end.
- Marinate and Grill the Chicken:
- Whisk olive oil spices parsley and lemon juice in a bowl until you have a fragrant marinade. Coat your sliced chicken tenders generously and let them soak up the flavors for about ten minutes while you finish prepping the sides. Heat your grill or a grill pan and lay down the tenders making sure not to crowd the pan to achieve those caramelized grill lines. Cook on each side until golden and firm to the touch with clear juices running out.
- Make the Avocado Salsa:
- Gently toss diced avocado with cherry tomatoes red onion chopped cilantro and a splash of lime juice in a mixing bowl. Be careful stirring so the avocado keeps its shape and the tomatoes do not get squished. Taste for salt and pepper adding a little more lime juice if you want extra brightness.
- Prepare the Dipping Sauce:
- Stir Greek yogurt with dried dill garlic powder lemon juice salt and pepper until smooth. Taste and adjust the seasoning to your liking. Keep cold in the fridge so it is thick and ready to cool off the warm chicken and fries.
- Assemble and Serve:
- Pile your grilled chicken onto plates alongside a heap of sweet potato fries and a generous scoop of the fresh avocado salsa. Spoon the tangy dipping sauce into a bowl and serve it on the side for dunking.
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Sweet potatoes have a special place in my kitchen I used to think they were just for holiday casseroles until I tried roasting them into fries My kids ask for them every week now and pairing them with tangy salsa and creamy dip never gets old.
Storage Tips
Store leftover chicken fries and salsa separately in airtight containers in the fridge. Chicken and fries will keep well for two to three days. To regain crispiness in fries reheat in a toaster oven or hot skillet rather than the microwave.
Ingredient Substitutions
You can swap cilantro for flat leaf parsley if you like a milder herby note. If you do not have Greek yogurt sour cream or plain full fat yogurt work equally well in the dip. Try using baby spinach in the salsa for variety or swap lemon for lime juice if you need.
Serving Suggestions
This meal is a complete dinner on its own but adding a big leafy green salad on the side makes it even brighter. For casual parties I serve fries and salsa family style for everyone to help themselves. If you like more spice add thinly sliced jalapeno to your salsa.
Cultural and Historical Context
Sweet potato fries have become a beloved twist on traditional fries thanks to their roots in southern US cuisine and their extra nutrition and color. Avocado salsa leans into bold Mexican flavors marrying creamy avocado with fresh vegetables and sharp citrus. Grilled chicken is an international staple because it is reliable fast and easy to highlight with different flavor profiles for any season.
Seasonal Adaptations
Add fresh corn kernels to the avocado salsa in late summer. Use purple sweet potatoes in winter for stunning color. Swap cherry tomatoes for diced ripe mango in spring.
Success Stories
This recipe has quickly become a favorite for healthy weeknight dinners in my house. My friends who visited for a casual dinner one Saturday were so taken with the salsa they asked for the recipe on the spot. I loved seeing everyone go back for seconds.
Freezer Meal Conversion
You can freeze the marinated raw chicken tenders in a labeled ziptop bag for up to three months. Bake sweet potato fries from frozen at high heat adding an extra ten minutes to the cook time. Salsa is best made fresh due to the avocado.
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Enjoy this colorful flavorful meal the next time you want a dinner that feels bright and satisfying. Each plate offers a cheerful mix of texture and taste for everyone to love.
Frequently Asked Questions
- → How do you keep grilled chicken juicy?
Marinate the chicken for at least 10 minutes and avoid overcooking. Grill on medium heat until just done for moist results.
- → Can sweet potato fries be made crispier?
Spread fries in a single layer and flip halfway. For even crispier results, soak in cold water before baking, then pat dry.
- → Is the avocado salsa spicy?
No, the salsa is tangy and fresh, not spicy. You can add a chopped jalapeño if you prefer some heat.
- → What dipping sauce pairs best with this meal?
A creamy yogurt or sour cream dip with herbs and lemon juice is a cool, savory match for both chicken and fries.
- → Can I prepare any components ahead of time?
The chicken can be marinated in advance, and fries can be prepped a few hours ahead. Make salsa fresh for best texture.