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Prepare the chicken:
Toss chicken strips with olive oil, salt, pepper, garlic powder, and paprika.
Grill over medium heat for 5–7 minutes per side until cooked through and nicely charred.
Make the sweet potato wedges:
Preheat oven to 425°F (220°C).
Toss sweet potato wedges with olive oil, salt, paprika, and dried herbs.
Spread evenly on a baking sheet and bake for 25–30 minutes until crispy, turning halfway through.
Prepare the avocado salad:
Combine baby spinach, diced avocado, cherry tomatoes, and chopped red onion in a bowl.
Drizzle with olive oil and lemon juice, then toss gently.
Make the herb yogurt dip:
Mix Greek yogurt with chopped parsley, lemon juice, salt, and pepper.
Stir well and refrigerate until serving.
Serving Tips
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