Print

Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the delightful Grilled Chicken & Sweet Potato Bowl, a vibrant and nutritious dish perfect for busy weeknights or family gatherings. This bowl features tender, marinated grilled chicken paired with roasted sweet potatoes, offering a satisfying blend of flavors and textures. With the option to customize toppings and bases, everyone can enjoy their own personalized version. Healthy, quick to prepare, and packed with protein, this bowl is sure to become a go-to in your kitchen.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes (about 1.5 lbs)
  • 2 tablespoons olive oil (for chicken)
  • 2 tablespoons olive oil (for sweet potatoes)
  • 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 tablespoon 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 (optional topping)
  • 1 tablespoon crumbled feta cheese or goat cheese (optional)
  • 1 tablespoon toasted pumpkin seeds or sliced almonds (optional)
  • 1/4 cup tahini (for dressing)
  • 2 tablespoons lemon juice (for dressing)
  • 1 tablespoon maple syrup or honey (optional for dressing)
  • 1 clove garlic, minced or grated (for dressing)
  • 2–4 tablespoons ice water (for dressing)
  • Pinch of salt (for dressing)

Instructions

  1. Prepare the marinade by mixing olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and pepper in a bowl. Marinate chicken for at least 30 minutes.
  2. Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side until cooked through (165°F internal temperature).
  3. Toss diced sweet potatoes in olive oil, smoked paprika, garlic powder, and salt. Roast on a parchment-lined baking sheet at 425°F for 25-30 minutes until tender.
  4. Assemble bowls with quinoa or greens as a base. Top with grilled chicken slices and roasted sweet potatoes.
  5. For the dressing, whisk tahini with lemon juice and water until smooth. Drizzle over assembled bowls.

Nutrition

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