Loaded Grilled Chicken Bowl with Sweet Potato Fries & Fresh Guac

Instructions:
Step 1: Preheat oven to 425°F (220°C). Toss sweet potato fries in olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.

Step 2: Season chicken breasts with salt and pepper. Grill over medium heat for 5-6 minutes per side or until fully cooked. Let rest, then slice.

Step 3: In a bowl, combine cherry tomatoes, diced avocado, red onion, lime juice, salt, and pepper to make the salad.

Step 4: For guacamole, mash ripe avocado with lime juice, chopped cilantro, salt, and pepper until smooth.

Step 5: Assemble bowls with a serving of sweet potato fries, sliced grilled chicken, tomato-avocado salad, and a scoop of guacamole.

Storage Information:
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and fries in a skillet or oven for best texture. Guacamole is best consumed fresh to prevent browning.