Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 large sweet potatoes (800g), cut into 0.5-inch batons
  • 1 tbsp cornstarch
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 2 ripe avocados, diced
  • 0.5 red onion, finely minced
  • 0.25 cup fresh cilantro, chopped
  • 1 jalapeño, deseeded and minced
  • 2 large limes, juiced
  • 0.25 tsp sea salt (for salsa)

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the 800g of sweet potato batons completely dry with a paper towel. Note: Surface moisture is the enemy of a crispy exterior. Toss them in a bowl with 1 tbsp cornstarch until they look dusty, then add the 2 tbsp avocado oil, 1 tsp garlic powder, and 0.5 tsp cayenne. Spread them on a parchment lined sheet, ensuring no two fries are touching. Bake for 25 minutes, flipping halfway through until the edges are dark brown and the centers feel firm.
  2. In a medium bowl, whisk 3 tbsp olive oil with the rosemary, thyme, garlic, smoked paprika, and salt. Coat the 1.5 lbs of chicken strips thoroughly. Heat your skillet over medium high heat until a drop of water dances on the surface. Add the chicken in a single layer. Note: Crowding the pan will cause the meat to boil in its own juices. Sear for 4 minutes per side until a deep golden brown crust forms and the aroma of toasted herbs fills the room.
  3. While the chicken rests, combine the diced avocados, minced red onion, cilantro, jalapeño, and lime juice in a bowl. Sprinkle with the 0.25 tsp sea salt. Use a gentle folding motion rather than stirring to keep the avocado chunks intact. Listen for the squish of the lime juice, which indicates you've achieved the right moisture balance for the salsa.
  4. Place a generous handful of sweet potato fries at the bottom of four bowls. Top with the warm, sliced herb chicken. Spoon the chilled avocado salsa over the top. The contrast between the hot, savory chicken and the cold, acidic salsa is what makes this dish truly innovative.