Honey and Soy Chicken Fillets with Sweet Potatoes and Avocado

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Honey and Soy Chicken Fillets with Sweet Potatoes and AvocadoThis is a perfect starter for every occasion. With some more additions, it can also be taken as a main course meal. Avocados and sweet potatoes make this recipe rich in nutrients and antioxidants. If you want to make a spicier version of the same, you can replace honey with a chili-based dip. You can also add some seasonal fruits in this recipe to make it more colorful and fulfilling. If you completely want to omit chicken fillets, use mushrooms in place of them. Due to the presence of sweet potatoes and mangoes, you cannot refrigerate this recipe for a long duration. One can also experiment with the dressing used in this recipe to get a familiar taste. So, let's make this delicious starter in a few quick and easy steps.

Honey and Soy Chicken Fillets with Sweet Potatoes and Avocado
Honey and Soy Chicken Fillets with Sweet Potatoes and Avocado

Sweet and spicy chicken fillets served with veggies

Relish these lip-smacking chicken fillets preparation flavored with honey and soy and served with delicious sweet potatoes and nutritious avocado slices.

Preparation Time: 35 minutes
Cooking time: 30 minutes
Servings: 6

  • 500 gm chicken fillets
  • 150 gm avocado (cut into 1" pieces)
  • 1 cup sweet potatoes (boiled and sliced)
  • 1/2 cup cucumber (boiled and sliced)
  • 1/4 cup green beans (parboiled and sliced)
  • 1/2 cup cherry tomatoes (sliced and partially crushed)
  • 1/4 cup ripe mango (sliced into small pieces)
  • fresh basil leaves (chopped)
  • 1 tsp balsamic vinegar
  • 2 tsp honey
  • 1/2 tsp soy sauce
  • 1/4 tsp black pepper (coarsely ground)
  • 1 tsp dried herbs
  • few drops of sesame oil
  • 3 to 4 tsp extra virgin olive oil
  • salt to taste


  1. Arrange chicken fillets in a flat platter.
  2. Mix honey, soy sauce, dried herbs, sesame oil, salt and a pinch a black pepper powder in a small cup.
  3. Apply it well on both sides of the chicken fillets.
  4. Refrigerate for at least 10 minutes.
  5. Heat a grill at 200 degrees.
  6. Apply olive oil on both sides of chicken fillets and grill them for about 6 minutes till they turn light pink or light brown.
  7. Take a large bowl and add chicken fillets in it.
  8. Add avocado, sweet potatoes, cucumber, green beans, cherry tomatoes and ripe mango in it.
  9. Mix remaining black pepper powder with balsamic vinegar and 1 tsp of olive oil.
  10. Pour the dressing on top and mix well with a wooden spatula.
  11. Garnish with chopped basil and serve immediately.


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