Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded even
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 800g sweet potatoes, cut into 1/4 inch matchsticks
  • 1.5 tbsp cornstarch
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 2 ripe avocados, diced
  • 150g cherry tomatoes, quartered
  • 15g red onion, finely minced
  • 10g fresh cilantro, chopped
  • 1 medium lime, juiced
  • 1 small jalapeño, seeded and minced

Instructions:

  1. In a large bowl, whisk olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Add chicken breasts and coat thoroughly. Let marinate at room temperature for at least 15 minutes.
  2. Soak cut sweet potatoes in cold water for 30 minutes, then pat completely dry. Toss with cornstarch, avocado oil, garlic powder, and salt.
  3. Spread sweet potatoes on a baking sheet and bake at 425°F for 20-25 minutes until the edges look dark and rigid.
  4. Heat your skillet over medium high heat. Place chicken in the pan and cook for 5-6 minutes per side until a deep brown crust forms and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  5. In a medium bowl, gently combine diced avocado, tomatoes, red onion, cilantro, lime juice, and jalapeño.
  6. Assemble the bowls by portioning the crispy sweet potato fries, adding the sliced grilled chicken, and topping with a generous portion of avocado salsa.