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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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Indulge in the vibrant flavors of the Grilled Chicken & Sweet Potato Bowl, a wholesome dish that beautifully combines juicy grilled chicken with perfectly roasted sweet potatoes. This bowl is not only a feast for the eyes but also a powerhouse of nutrients, making it an ideal choice for a quick weeknight dinner or meal prep. The smoky undertones from the chicken and sweet potatoes harmonize with fresh toppings like avocado and crunchy seeds, ensuring each bite is satisfying and delicious. Easy to prepare and customizable to your taste preferences, this dish will quickly become a staple in your kitchen.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika for sweet potatoes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt for sweet potatoes
  • Pinch of cayenne pepper (optional)
  • 1 cup cooked quinoa or brown rice (optional base)
  • 1–2 cups mixed greens or spinach (optional base)
  • 1/4 avocado, sliced or diced
  • 1 tablespoon crumbled feta cheese or goat cheese (optional)
  • 1 tablespoon toasted pumpkin seeds or sliced almonds (optional)
  • 1/4 cup tahini
  • 2 tablespoons lemon juice for tahini dressing
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced for tahini dressing
  • 2–4 tablespoons ice water for tahini dressing
  • Pinch of salt for tahini dressing

Instructions

  1. Marinate chicken: In a bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper. Add chicken and marinate for at least 30 minutes.
  2. Prepare sweet potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet.
  3. Roast sweet potatoes: Bake for 25-30 minutes until golden brown and tender.
  4. Grill chicken: Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through (165°F internal temperature).
  5. Assemble the bowl: Start with quinoa or brown rice if desired; top with roasted sweet potatoes, grilled chicken slices, mixed greens or spinach, avocado slices, optional cheese crumbles, and pumpkin seeds.
  6. Prepare dressing: Whisk tahini with lemon juice and garlic; add water until desired consistency is reached.
  7. Drizzle dressing over the bowl before serving.

Nutrition

Find it online: https://homemadeglutenfree.com/grilled-chicken-sweet-potato-bowl/