Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 large sweet potatoes (approx. 800g), cut into 1/4 inch matchsticks
  • 1.5 tbsp cornstarch
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, quartered
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 tbsp lime juice

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large bowl, toss the sweet potato matchsticks with cornstarch until a thin, white film covers them evenly.
  2. Add the avocado oil, smoked paprika, and garlic powder to the sweet potatoes. Toss to coat and spread them on a large rimmed baking sheet in a single layer without overcrowding.
  3. Roast the fries for 25 minutes, flipping halfway through, until the exterior is crispy and mahogany-colored.
  4. While fries roast, whisk together olive oil, lemon juice, zest, minced garlic, rosemary, oregano, salt, and pepper in a bowl. Marinate the chicken cutlets in this mixture for 20 minutes.
  5. Preheat an outdoor grill or cast-iron grill pan to medium-high heat. Grill the chicken cutlets for 3-4 minutes per side until the internal temperature reaches 165°F (74°C).
  6. Prepare the salsa by gently folding together diced avocados, cherry tomatoes, red onion, cilantro, jalapeño, and lime juice in a small bowl.
  7. Assemble the bowls by dividing the crispy sweet potato fries among four bowls, topping with the grilled herb chicken, and finishing with a generous portion of avocado salsa.