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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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Discover the delectable Grilled Chicken & Sweet Potato Bowl, a nutritious and satisfying meal that combines juicy grilled chicken with the natural sweetness of roasted sweet potatoes. This easy-to-make dish not only delivers on flavor but also allows for endless customization to suit your family’s tastes. Whether you’re meal prepping for the week or hosting a gathering, this bowl will surely impress with its vibrant colors and wholesome ingredients. Packed with lean protein, healthy fats, and plenty of fiber, it’s a nutritious option that doesn’t skimp on taste. Enjoy this balanced meal any night of the week!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes (about 1.5 lbs)
  • 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 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 sauce)
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced or grated (for tahini sauce)
  • 2–4 tablespoons ice water (for tahini sauce)
  • Pinch of salt (for tahini sauce)
  • 1/2 teaspoon smoked paprika (for sweet potatoes)
  • 1/4 teaspoon garlic powder (for sweet potatoes)
  • Pinch of cayenne pepper (optional, for sweet potatoes)

Instructions

  1. Marinate the chicken by combining olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and black pepper in a bowl. Let it sit for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C). Toss diced sweet potatoes with olive oil and spices before spreading them on a baking sheet. Roast for about 25-30 minutes until tender and golden.
  3. Grill the marinated chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked (165°F internal temperature).
  4. Assemble your bowl starting with quinoa or brown rice as the base (if using), followed by roasted sweet potatoes and sliced grilled chicken. Top with mixed greens and avocado slices.
  5. Drizzle with tahini sauce and enjoy!

Nutrition

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