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Mexican Grilled Chicken with Sweet Potato and Avocado Salad
Mexican Grilled Chicken with Sweet Potato and Avocado Salad

Mexican Grilled Chicken with Sweet Potato and Avocado Salad
A flavorful and nutritious dinner inspired by Mexican cuisine, featuring grilled chicken, sweet potatoes, and a refreshing avocado salad.
Mexican Grilled Chicken with Sweet Potato and Avocado Salad
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 300
    g
     sweet potato
  • 1
    item
     avocado
  • 1
    item
     lime
  • 10
    g
     coriander
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 50
    g
     red onion
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Mexican Grilled Chicken with Sweet Potato and Avocado Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the chicken breast with salt, black pepper, and minced garlic.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. Peel and cube the sweet potatoes. Boil them in salted water until tender, about 10 minutes.
  5. In a bowl, combine diced avocado, chopped coriander, lime juice, diced red onion, and halved cherry tomatoes.
  6. Mix the boiled sweet potatoes with the avocado salad.
  7. Serve the grilled chicken alongside the sweet potato and avocado salad.
Nutrition Per Serving 830 g Per 100g
Energy 635 kcal 77 kcal
Protein 43 g 5.2 g
Fibre 12 g 1.4 g
Salt 2 g 0.2 g
Sugar 8 g 1.0 g
Carbohydrates 55 g 6.6 g
Fat 35 g 4.2 g
  • 200
    g
     chicken breast
  • 300
    g
     sweet potato
  • 1
    item
     avocado
  • 1
    item
     lime
  • 10
    g
     coriander
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 50
    g
     red onion
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the chicken breast with salt, black pepper, and minced garlic.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

Peel and cube the sweet potatoes. Boil them in salted water until tender, about 10 minutes.

In a bowl, combine diced avocado, chopped coriander, lime juice, diced red onion, and halved cherry tomatoes.

Mix the boiled sweet potatoes with the avocado salad.

Serve the grilled chicken alongside the sweet potato and avocado salad.

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