Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tbsp fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 large sweet potatoes (approx. 800g), cut into 1/4 inch batons
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 large ripe avocados, diced
  • 1 cup cherry tomatoes, quartered
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 tsp chili flakes

Instructions:

  1. Preheat your air fryer to 400°F (200°C). In a large bowl, toss the sweet potato batons with avocado oil, smoked paprika, and garlic powder until evenly coated.
  2. Arrange the sweet potatoes in a single layer in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through, until the edges are crisp and dark orange.
  3. While the fries cook, toss the chicken strips in a mixing bowl with olive oil, oregano, parsley, minced garlic, salt, and pepper.
  4. Heat a grill pan or cast iron skillet over medium-high heat. Add the chicken strips and sear for 3-4 minutes per side until the internal temperature reaches 165°F (74°C).
  5. In a small bowl, gently combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Add chili flakes if desired.
  6. Divide the grilled chicken and sweet potato fries into four bowls. Top with a generous portion of the avocado salsa and serve immediately.