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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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Indulge in a nutritious and flavorful experience with this Grilled Chicken & Sweet Potato Bowl. Perfect for any occasion, this dish combines tender grilled chicken with sweet, caramelized sweet potatoes, making it a family favorite that’s sure to impress. Easy to customize based on your pantry staples, this bowl is not only quick to prepare but also packed with protein and fiber. Whether you’re hosting friends or enjoying a busy weeknight dinner, this vibrant meal will delight everyone at the table!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes
  • 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. In a bowl, whisk olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and pepper. Coat the chicken and let it 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, and salt. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
  3. Heat the grill over medium-high heat and cook the marinated chicken for about 6-7 minutes on each side until fully cooked (internal temperature of 165°F/75°C). Let rest before slicing.
  4. Start with a base of quinoa or brown rice if desired. Top with sliced grilled chicken and roasted sweet potatoes. Add mixed greens or spinach and garnish with avocado slices.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), minced garlic, and ice water until smooth. Adjust thickness by adding more water if needed; season with salt to taste.

Nutrition

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