A dish that perfectly balances heat, creaminess, and freshness — this Spicy Chicken with Roast Veggies & Creamy Avocado Salad is a complete, nutrient-packed meal that delivers flavor, texture, and color in every bite.

The tender, paprika-spiced chicken is pan-seared to perfection, while golden-roasted baby potatoes and caramelized carrots form a rustic, hearty base. On top of that, a refreshing avocado-tomato salad adds cool contrast, finished with a tangy garlic yogurt dressing that ties the whole plate together beautifully.

It’s healthy enough for a weekday dinner but impressive enough for guests — an effortless meal that feels restaurant-worthy every single time.

---

Recipe Overview

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Servings: 4

• Calories: ~550 kcal per serving

• Difficulty: Easy

---

🛒 Ingredients

For the Chicken

• 500 g chicken tenders

• Salt and freshly ground black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• 2 tablespoons olive oil

• Fresh parsley, chopped, for garnish

For the Roasted Vegetables

• 400 g baby potatoes, halved

• 3–4 medium carrots, cut into thick fries or sticks

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon dried thyme

For the Avocado Salad

• 2 ripe avocados, diced

• 150 g cherry tomatoes, halved

• ½ red onion, thinly sliced

• Juice of ½ lemon

• Salt and pepper, to taste

• 1 tablespoon chopped fresh parsley

For the Garlic Yogurt Dressing

• 1 garlic clove, finely grated or minced

• 100 g (about ½ cup) Greek yogurt

• Juice of ½ lemon

• Salt and pepper, to taste

• 1 tablespoon chopped parsley

---

👩‍🍳 Instructions

Step 1: Preheat the Oven

Preheat your oven to 200°C (392°F). Line a large baking tray with parchment paper for easy cleanup.

---

Step 2: Roast the Vegetables

Place the halved baby potatoes and carrot sticks in a large bowl. Add olive oil, thyme, salt, and black pepper, tossing until evenly coated.

Spread the vegetables in a single layer on the prepared baking tray. Roast for 25–30 minutes, turning once halfway through, until the potatoes are golden and the carrots are caramelized and tender.

This step builds the earthy foundation of your dish — perfectly roasted, slightly crisp vegetables with a fragrant herby finish.

---

Step 3: Season and Cook the Chicken

In another bowl, mix the chicken tenders with smoked paprika, garlic powder, oregano, salt, pepper, and olive oil. Toss until the chicken is fully coated in the marinade.

Heat a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for 4–5 minutes per side until golden brown and cooked through.

The paprika gives the chicken a smoky depth, while the oregano adds a hint of Mediterranean warmth.

Once cooked, remove the chicken and let it rest for a couple of minutes before slicing, allowing the juices to redistribute for maximum tenderness.

---

Step 4: Make the Creamy Avocado Salad

In a medium bowl, combine diced avocado, cherry tomatoes, and sliced red onion.
Squeeze over the juice of half a lemon, add a pinch of salt, pepper, and parsley, and toss gently.

The goal is to coat everything lightly without mashing the avocado — the salad should remain fresh, chunky, and vibrant.

This simple salad provides the perfect cool, creamy counterpoint to the spicy chicken and roasted vegetables.

---

Step 5: Prepare the Garlic Yogurt Dressing

In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, parsley, and a pinch of salt and pepper.

The garlic gives it punch, the lemon juice adds brightness, and the yogurt base brings creaminess without heaviness. This dressing will balance the spice and richness of the meal.

---

Step 6: Assemble the Plate

To serve, divide the roasted vegetables among plates as a hearty base.
Add the cooked chicken on top, followed by a generous spoonful of the avocado salad.

Drizzle the garlic yogurt dressing over everything or serve it on the side for dipping.
Finish with a sprinkle of fresh parsley and a crack of black pepper for that final gourmet touch.

The result is a beautiful, colorful dish — golden, green, and red tones that look as appetizing as they taste.

---

🥄 Chef’s Notes & Variations

• Add More Veggies: Bell peppers, zucchini, or red onions can be roasted along with the carrots and potatoes for extra variety.

• Swap the Protein: Substitute chicken with turkey, tofu, or halloumi for a different twist.

• Make it Spicier: Add a pinch of chili flakes or cayenne pepper to the chicken marinade for extra heat.

• Lighten the Dressing: Mix the yogurt with a tablespoon of water for a thinner, drizzle-friendly consistency.

• Add Crunch: Garnish with toasted pumpkin seeds or sunflower seeds for added texture.

---

🍽️ Serving Suggestions

This dish is a complete meal on its own — balanced in protein, carbs, and healthy fats. However, it pairs beautifully with:

• A side of quinoa or couscous for extra grains and fiber.

• Garlic flatbread or pita to scoop up the creamy salad and dressing.

• A chilled glass of sparkling water with lemon or iced green tea for a refreshing finish.

---

🌿 Nutritional Breakdown (Per Serving)

• Calories: ~550 kcal

• Protein: 38 g

• Fat: 28 g

• Saturated Fat: 6 g

• Carbohydrates: 35 g

• Fiber: 8 g

• Sugar: 5 g

• Sodium: 420 mg

This balanced macro profile makes it perfect for fitness-focused eaters or anyone looking to enjoy a wholesome, flavorful meal without feeling heavy.

---

🧠 Why This Recipe Works

1. Contrast of textures: Crispy roast veggies, tender chicken, and creamy avocado salad bring a perfect mouthfeel variety.

2. Balanced flavor profile: Smoky, spicy, tangy, and creamy elements complement each other beautifully.

3. Nutrient-rich composition: Packed with lean protein, fiber, potassium, and healthy fats.

4. Quick cleanup: One roasting tray and one skillet — minimal dishes, maximum satisfaction.

5. Meal-prep friendly: The components can be stored separately and assembled fresh each day.

---

💡 Storage Tips

• Refrigerate: Store leftovers in airtight containers for up to 3 days.

• Reheat: Warm the chicken and veggies in a skillet or oven; serve with freshly mixed avocado salad and dressing.

• Avoid freezing the salad: The avocado will brown and lose texture when thawed.