Grilled Herb Chicken Bowl with Sweet Potato Fries & Avocado Salsa

In a bowl, mix olive oil, garlic powder, dried oregano, smoked paprika, lemon juice, salt, and pepper.
Coat the chicken tenders with the marinade and let them sit for 10 minutes (or longer if you have time).
Grill the chicken over medium-high heat for 5-6 minutes per side until fully cooked and internal temperature reaches 165°F (75°C).
Make the Sweet Potato Fries:

Preheat your oven to 425°F (220°C).
Toss sweet potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Arrange in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Prepare the Avocado Salsa:

In a bowl, combine diced avocado, halved cherry tomatoes, finely diced red onion, fresh cilantro, lime juice, salt, and pepper. Stir gently to combine.
Make the Garlic Yogurt Sauce:

In a small bowl, mix plain Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth.
Assemble the Bowls:

Divide the grilled chicken tenders, sweet potato fries, and avocado salsa into four bowls.
Drizzle with garlic yogurt sauce and serve immediately.
Serving and Storage Tips: