Grilled Herb Chicken with Sweet Potato Fries and Avocado Salsa is my go-to weeknight dinner when I want something healthy but still incredibly satisfying. It combines juicy grilled chicken, perfectly crispy sweet potato fries, and a fresh avocado salsa that brings everything together. This balanced meal has become a regular in my dinner rotation, and my family requests it at least twice a month.
I’ll never forget the first time I made this dish on a busy Tuesday evening. I had about 45 minutes before soccer practice, and I needed something nutritious that wouldn’t leave me scrambling. The combination of protein-packed chicken, nutrient-rich sweet potatoes, and vibrant avocado salsa turned out to be exactly what we needed. The best part? Everything comes together in less than an hour, and cleanup is minimal. The smoky paprika on the fries adds depth, while the fresh lime juice in the salsa brightens every bite. Whether you’re cooking for picky eaters or trying to stick to healthier eating habits, this recipe checks all the boxes without feeling like a compromise. Let’s get cooking!
Table of Contents
Ingredients for Grilled Herb Chicken with Sweet Potato Fries and Avocado Salsa
I always prep my ingredients before starting to keep everything moving smoothly. Having worked with this recipe dozens of times, I’ve learned that quality olive oil makes a real difference in both flavor and texture. My preference is to use fresh herbs when possible, but dried Italian seasoning works beautifully when fresh isn’t available.
1 chicken breast, sliced into tenders (about 1/2 inch thick for even cooking)
1 tablespoon olive oil (plus extra for tossing) – I recommend using extra virgin for better flavor
1 teaspoon garlic powder
1 teaspoon Italian seasoning or chopped fresh parsley – Fresh parsley gives a brighter taste
Salt and pepper to taste
1 medium sweet potato, peeled and cut into fries (about 1/4 to 1/2 inch thick) – Cut evenly for consistent cooking
1/2 teaspoon smoked paprika – This adds incredible depth to the fries
1 to 2 tablespoons olive oil for tossing sweet potatoes
1 avocado, diced – Choose one that yields slightly to gentle pressure but isn’t mushy
1/2 cup cherry tomatoes, halved
1/4 red onion, finely chopped – I usually soak mine in cold water for 10 minutes to mellow the sharpness
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice – Fresh squeezed is always better than bottled
2 tablespoons ranch or Greek yogurt-based herb sauce (optional)
Step-by-Step Instructions
In my experience, getting the sweet potato fries in the oven first is key to having everything ready at the same time. I recommend using a meat thermometer to ensure perfectly cooked chicken every time.
Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup. While it’s heating, peel and cut your sweet potato into evenly sized fries, about 1/4 to 1/2 inch thick. Toss them in a bowl with 1 to 2 tablespoons olive oil, smoked paprika, and salt until well coated. Spread them in a single layer on the baking sheet with at least 1 inch of space between fries so they crisp rather than steam. Bake for 25 to 30 minutes, flipping halfway through, until they’re golden brown and crispy on the edges.
Step 2: While the fries bake, prepare your chicken tenders. Pat them dry with paper towels to help achieve a golden crust, then season both sides with garlic powder, Italian seasoning, salt, and pepper. Heat a grill pan or skillet over medium-high heat with 1 tablespoon of olive oil. Once the pan is hot (a drop of water should sizzle immediately), add the chicken tenders without crowding the pan. Cook for 3 to 4 minutes per side until they reach an internal temperature of 165°F and develop nice golden-brown grill marks. If you’re new to grilling chicken, similar techniques work well for dishes like Greek Chicken Tenders too.
Step 3: Let the chicken rest for 2 to 3 minutes after cooking to keep the juices locked in. Meanwhile, prepare your avocado salsa by combining diced avocado, halved cherry tomatoes, finely chopped red onion, cilantro, and lime juice in a bowl. Gently toss everything together and season with salt and pepper to taste. Make this salsa just before serving to prevent the avocado from browning.
Step 4: Assemble your bowl by arranging the grilled chicken tenders alongside crispy sweet potato fries. Top with a generous scoop of avocado salsa and add your optional ranch or Greek yogurt sauce on the side for dipping. The presentation is simple but restaurant-quality.
Perfect Side Dishes for Grilled Herb Chicken
This meal pairs beautifully with lighter sides that complement the hearty main components without overwhelming your plate.
Mixed Greens Salad: A simple salad dressed with lemon vinaigrette adds freshness and helps balance the richness of the chicken and fries while providing additional vitamins and fiber. For something more substantial, try a Mediterranean Chickpea Salad with Lemon Vinaigrette.
Quinoa Pilaf: Fluffy quinoa cooked with vegetable broth adds extra protein and creates a more filling meal, perfect for active family members or those with bigger appetites.
Roasted Brussels Sprouts: These bring a slightly bitter, caramelized flavor that contrasts wonderfully with the sweet potato fries and creamy avocado salsa. The Garlic Butter Chicken Bites also use this pairing technique effectively.
Corn on the Cob: Fresh or grilled corn adds natural sweetness and a satisfying crunch that complements the southwestern flavors in the avocado salsa.
Sheet Pan Vegetables: For an easy all-in-one approach, try pairing this with Sheet Pan Garlic Butter Chicken and Veggies techniques for roasted seasonal vegetables that cook alongside your main dish.
Storage & Serving Tips
Store leftover chicken, fries, and salsa in separate airtight containers in the refrigerator for up to 3 to 4 days. I recommend keeping the avocado salsa in its own container with plastic wrap pressed directly against the surface to minimize browning. You can also add a thin layer of lime juice over the top.
For reheating, place the chicken and fries on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. The oven method keeps the chicken tender and helps restore crispiness to the fries better than the microwave. Prepare fresh avocado salsa when serving leftovers for the best flavor and texture. If you enjoy meal prep bowls, this pairs well with strategies used in Cilantro Lime Steak Bowls for organized weekly cooking.
This recipe is incredibly versatile for meal prep. You can marinate the chicken tenders the night before, cut your sweet potatoes in advance and store them in cold water in the fridge, and even prep your salsa ingredients separately to toss together quickly at serving time. For more healthy meal prep inspiration, check out this 40 Minute Mediterranean Diet Meal Prep guide.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs work wonderfully and stay even more moist during cooking. Just adjust the cooking time slightly as thighs may need an extra minute or two per side to reach 165°F internal temperature.
How do I keep my sweet potato fries extra crispy?
The key is spacing them out on your baking sheet so they’re not touching, and flipping them halfway through baking. Soaking the cut fries in cold water for 30 minutes before cooking also removes excess starch for crispier results. Make sure to pat them completely dry before tossing with oil.
Can I make this recipe ahead of time?
Yes! You can prep the chicken marinade and cut vegetables the night before. The fries and chicken are best cooked fresh, but everything can be assembled within 45 minutes on busy nights. The avocado salsa should be made fresh to prevent browning.
Conclusion
This Grilled Herb Chicken with Sweet Potato Fries and Avocado Salsa proves that healthy weeknight dinners can be both simple and delicious. With balanced nutrition, bold flavors, and minimal cleanup, it’s the kind of recipe that makes weeknight cooking feel effortless. Give it a try tonight and discover your new family favorite!
Grilled Herb Chicken with Sweet Potato Fries and Avocado Salsa
A delicious and healthy meal featuring grilled chicken tenders, crispy sweet potato fries, and a fresh avocado salsa. Perfect for a wholesome and satisfying dinner.
1teaspoonItalian seasoning or chopped fresh parsley
Salt and pepperto taste
1mediumsweet potatopeeled and cut into fries
1/2teaspoonsmoked paprika
1avocadodiced
1/2cupcherry tomatoeshalved
1/4red onionfinely chopped
1tablespoonfresh cilantrochopped
1tablespoonlime juicefresh squeezed
2tablespoonsranch or Greek yogurt-based herb sauceoptional
Equipment
Oven
Baking sheet
Grill pan or skillet
Mixing bowl
Method
Preheat your oven to 425°F (220°C). Peel and cut your sweet potato into evenly sized fries, about 1/4 inch thick. Toss them in a bowl with olive oil, smoked paprika, and salt until well coated. Spread them in a single layer on a baking sheet, making sure they’re not crowded. Bake for 25 to 30 minutes, flipping halfway through, until they’re golden brown and crispy on the edges.
While the fries bake, prepare your chicken tenders. Pat them dry with paper towels, then season both sides with garlic powder, Italian seasoning, salt, and pepper. Heat a grill pan or skillet over medium-high heat with 1 tablespoon of olive oil. Once the pan is hot, add the chicken tenders and cook for 3 to 4 minutes per side until they reach an internal temperature of 165°F and have nice golden grill marks.
Let the chicken rest for 2 to 3 minutes after cooking to keep it juicy. Meanwhile, prepare your avocado salsa by combining diced avocado, halved cherry tomatoes, finely chopped red onion, cilantro, and lime juice in a bowl. Gently toss everything together and season with salt and pepper to taste.
Assemble your bowl by arranging the grilled chicken tenders alongside crispy sweet potato fries. Top with a generous scoop of avocado salsa and add your optional ranch or Greek yogurt sauce on the side for dipping.
Notes
For extra flavor, marinate the chicken tenders for a few hours before cooking. Store leftovers in airtight containers for 3-4 days. Keep avocado salsa separate to prevent browning. Reheat chicken and fries in oven at 350°F for 10 minutes.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
