Ingredients
For the Chicken:
2 boneless chicken breasts
1 tbsp olive oil 
1 tsp paprika
½ tsp garlic powder
Salt & black pepper
Juice of ½ lime 
For the Sweet Potato Fries:
2 medium sweet potatoes, peeled & cut into fries 
1 tbsp olive oil
½ tsp smoked paprika
Salt & pepper
Optional: 1 tsp cornstarch (for extra crispiness)
For the Guacamole:
1 ripe avocado 
Juice of ½ lime
1 small garlic clove, minced
Salt to taste
Optional: chopped cilantro & diced tomato
For the Bowl Base & Add-ons:
1 cup cooked brown rice or quinoa 
½ cup black beans (rinsed and drained)
½ cup cherry tomatoes, halved 
Fresh salad greens or spinach (1–2 handfuls)
Fresh chopped parsley or cilantro for garnish 
Instructions
Marinate the chicken: Combine olive oil, paprika, garlic powder, salt, pepper, and lime juice. Rub onto chicken and let marinate while prepping the rest.
Bake the fries: Preheat oven to 220°C (430°F). Toss sweet potato fries with oil, paprika, salt, pepper, and optional cornstarch. Spread on a lined baking sheet and bake for 25–30 minutes, flipping once, until crisp.
Grill the chicken: Cook chicken on a grill or in a grill pan over medium-high heat for 5–6 minutes per side, or until internal temp reaches 75°C (165°F). Let rest, then slice.
Make the guacamole: Mash the avocado with lime juice, garlic, and salt. Stir in any optional add-ins.
Assemble the bowl: Layer rice or quinoa, salad greens, black beans, tomatoes, grilled chicken, and sweet potato fries. Add a scoop of guacamole on top.
Garnish & serve: Sprinkle with fresh parsley or cilantro and serve immediately.