@abtr1x: ionk nm

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Sunday 25 October 2026 12:35:54 GMT
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Smoky Chicken, Sweet Potato & Avocado Salad Ingredients For the chicken: 2 boneless, skinless chicken breasts 1 tbsp olive oil 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 1/2 tsp salt 1/2 tsp chili powder For the salad: 2 cups mixed salad greens 1 large sweet potato, peeled and cubed 1 ripe avocado, sliced 1/2 red onion, thinly sliced 1 cup cherry tomatoes, halved 2 tbsp pumpkin seeds Fresh cilantro or parsley For the dressing: 2 tbsp olive oil 1 tbsp lemon juice 1 tsp honey 1 tsp Dijon mustard Salt and black pepper to taste Instructions Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly golden. 2. Season the chicken: Coat the chicken breasts with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. 3. Cook the chicken: Grill in a skillet over medium heat for 5–7 minutes per side, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). Let it rest, then slice. 4. Prepare the dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. 5. Assemble the salad: Arrange the greens in a large bowl. Add roasted sweet potatoes, avocado, red onion, cherry tomatoes, and pumpkin seeds. 6. Finish and serve: Place the sliced chicken on top. Drizzle with the dressing and garnish with fresh cilantro or parsley. Follow for more delicious recipes everyday!
Smoky Chicken, Sweet Potato & Avocado Salad Ingredients For the chicken: 2 boneless, skinless chicken breasts 1 tbsp olive oil 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 1/2 tsp salt 1/2 tsp chili powder For the salad: 2 cups mixed salad greens 1 large sweet potato, peeled and cubed 1 ripe avocado, sliced 1/2 red onion, thinly sliced 1 cup cherry tomatoes, halved 2 tbsp pumpkin seeds Fresh cilantro or parsley For the dressing: 2 tbsp olive oil 1 tbsp lemon juice 1 tsp honey 1 tsp Dijon mustard Salt and black pepper to taste Instructions Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly golden. 2. Season the chicken: Coat the chicken breasts with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. 3. Cook the chicken: Grill in a skillet over medium heat for 5–7 minutes per side, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). Let it rest, then slice. 4. Prepare the dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. 5. Assemble the salad: Arrange the greens in a large bowl. Add roasted sweet potatoes, avocado, red onion, cherry tomatoes, and pumpkin seeds. 6. Finish and serve: Place the sliced chicken on top. Drizzle with the dressing and garnish with fresh cilantro or parsley. Follow for more delicious recipes everyday!

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