Garlic Butter Steak Lightning Noodles 

Ingredients:
For the Chicken:

4 chicken tenderloins
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and pepper to taste
Juice of 1/2 lemon
For the Sweet Potato Wedges:

2 medium sweet potatoes, cut into wedges
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
For the Avocado Salad:

1 avocado, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1 tablespoon olive oil
Juice of 1/2 lime
Salt and pepper to taste
For the Dipping Sauce:

1/4 cup Greek yogurt
1 tablespoon fresh parsley or dill, finely chopped
Juice of 1/2 lemon
Salt and pepper to taste
Instructions:
Prepare the Chicken:
In a bowl, combine the olive oil, minced garlic, dried oregano, paprika, salt, pepper, and lemon juice. Add the chicken tenderloins and marinate for at least 15-30 minutes.
Heat a skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest.
Make the Sweet Potato Wedges:
Preheat your oven to 425°F (220°C).
In a bowl, toss the sweet potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Spread the wedges on a baking sheet in a single layer and bake for about 25-30 minutes, flipping halfway through, until they are crispy and tender.
Prepare the Avocado Salad:
In a bowl, combine the diced avocado, cherry tomatoes, red onion, olive oil, lime juice, salt, and pepper. Toss gently to combine and set aside.
Make the Dipping Sauce:
In a small bowl, mix together the Greek yogurt, chopped parsley or dill, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
Serve:
Slice the cooked chicken and serve it alongside the sweet potato wedges and avocado salad. Drizzle the dipping sauce over the chicken or serve it on the side.