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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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If you’re in search of a wholesome and satisfying meal, look no further than the Grilled Chicken & Sweet Potato Bowl. This vibrant dish brings together juicy grilled chicken, sweet roasted potatoes, and fresh greens for a colorful presentation that is as delightful to eat as it is to prepare. Perfect for busy weeknights or laid-back weekends, this bowl is not only packed with flavor but also incredibly easy to customize based on your preferences. Serve it warm with a creamy tahini dressing that ties all the flavors together in perfect harmony. Enjoy this nutrient-dense bowl as a family favorite that keeps everyone coming back for more.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 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
  • 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 dressing
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced or grated for dressing
  • 2–4 tablespoons ice water
  • Pinch of salt for dressing

Instructions

  1. Marinate the chicken by combining olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and pepper in a bowl. Add chicken and coat well; let 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 (if using). Spread on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown.
  3. Preheat the grill to medium-high heat. Grill marinated chicken for about 6-7 minutes on each side until cooked through (165°F internal temperature).
  4. Assemble bowls: Start with quinoa or brown rice base (optional), add roasted sweet potatoes and mixed greens, top with sliced grilled chicken and avocado.
  5. For the dressing, mix tahini with lemon juice, maple syrup (or honey), minced garlic, salt, and ice water until desired consistency is achieved. Drizzle over the assembled bowls.

Nutrition

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