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 a nutritious and flavorful meal with the Grilled Chicken & Sweet Potato Bowl! This vibrant dish combines juicy grilled chicken, tender sweet potatoes, and a delightful tahini dressing, making it perfect for busy weeknights or family gatherings. Easy to customize based on your pantry staples or dietary preferences, this bowl is versatile enough to serve as a light lunch or a hearty dinner. Packed with protein, fiber, and essential vitamins, it’s not just delicious—it’s a wholesome choice that everyone will love.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 2 large sweet potatoes
  • 2 tablespoons olive oil (for marinade)
  • 2 tablespoons olive oil (for sweet potatoes)
  • 2 tablespoons lemon juice (for marinade)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (for chicken)
  • 1/2 teaspoon salt (for chicken)
  • 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
  • 1/4 cup tahini
  • 2 tablespoons lemon juice (for tahini dressing)
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced or grated (for tahini dressing)
  • 2–4 tablespoons ice water (to thin tahini dressing)
  • Pinch of salt (for tahini dressing)

Instructions

  1. Prepare the marinade by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and black pepper in a bowl. Add the chicken pieces and marinate for at least 30 minutes.
  2. Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper. Roast on a lined baking sheet for about 25-30 minutes until golden brown.
  3. Grill marinated chicken over medium-high heat for approximately 6-7 minutes per side until cooked through (internal temperature of 165°F).
  4. Assemble your bowl starting with quinoa or brown rice as the base, topped with mixed greens (optional), sliced grilled chicken, roasted sweet potatoes, avocado slices, and tahini dressing.

Nutrition

Find it online: https://jadecooks.com/grilled-chicken-sweet-potato-bowl-2/