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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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Looking for a quick and nutritious meal that’s bursting with flavor? This Grilled Chicken & Sweet Potato Bowl checks all the boxes! With tender grilled chicken marinated in zesty lemon and aromatic spices, complemented by perfectly roasted sweet potatoes and fresh greens, this dish is as pleasing to the palate as it is to the eye. It’s a versatile recipe that comes together in under an hour, making it perfect for busy weeknights or meal prep. Serve it at family gatherings or casual dinners, and watch it become a new favorite!

Ingredients

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

Instructions

  1. Marinate the Chicken: Combine olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, oregano, salt, and pepper in a bowl. Add chicken and let marinate in the fridge for at least 30 minutes.
  2. Roast the Sweet Potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and optional cayenne pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
  3. Grill the Chicken: Heat a grill pan over medium-high heat. Remove chicken from marinade (discard leftover marinade) and grill for 5–7 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
  4. Assemble Your Bowl: Start with a base of quinoa or brown rice if desired. Layer with roasted sweet potatoes, mixed greens, sliced avocado, and drizzle with tahini dressing for added flavor.

Nutrition

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