Grilled Lemon Herb Chicken Salad Bowl with Avocado & Roasted Sweet Potato
A flavorful american lunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 large sweet potatoes
- 4 cups mixed greens
- 1 ripe avocado
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the grill to medium high heat and lightly oil the grate. In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, salt, and pepper. Add chicken breasts and marinate for 20 minutes. Meanwhile, wash and dry sweet potatoes, then prick them with a fork and wrap each in aluminum foil. Roast at 400°F (205°C) for 45 50 minutes or until tender. Grill chicken breasts for 6 7 minutes per side or until cooked through. Remove from grill and let rest for 5 minutes, then slice into strips. Assemble the salad bowls: layer mixed greens, sliced chicken, roasted sweet potatoes, and avocado slices. Top with chopped parsley and serve immediately.
Chef’s Insight
Experiment with different herbs to change the flavor profile, such as rosemary or sage.
Notes
To make the dish spicier, add a dash of cayenne pepper to the marinade.