2 boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika

½ tsp salt

¼ tsp black pepper

1 tbsp lemon juice

 For the Sweet Potato Fries:

2 large sweet potatoes (cut into wedges)

2 tbsp olive oil

½ tsp paprika

½ tsp garlic powder

½ tsp salt

 For the Avocado Salsa:

1 ripe avocado (diced)

½ red onion (chopped)

1 cup cherry tomatoes (halved)

¼ cup fresh cilantro (chopped)

1 tbsp lime juice

Salt & pepper to taste

Instructions:

 Prepare the Chicken: In a bowl, mix olive oil, garlic powder, oregano, thyme, paprika, salt, pepper, and lemon juice. Coat the chicken and marinate for at least 15 minutes.

 Cook the Sweet Potato Fries: Preheat oven to 400°F (200°C). Toss sweet potato wedges with olive oil, paprika, garlic powder, and salt. Bake for 25-30 minutes, flipping halfway.

 Grill the Chicken: Heat a grill pan or outdoor grill over medium heat. Cook chicken for 5-7 minutes per side or until fully cooked. Let rest before slicing.

 Make the Avocado Salsa: In a bowl, combine avocado, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper.

 Assemble & Serve: Arrange the grilled chicken, sweet potato fries, and avocado salsa in a bowl. Garnish with extra cilantro and serve warm!

 Tip: Add a drizzle of Greek yogurt sauce for extra creaminess!