...
Go Back
A bowl of grilled chicken, roasted sweet potatoes, and steamed broccoli.

Grilled Chicken & Sweet Potato Bowl

A flavorful and nutritious bowl combining marinated grilled chicken, roasted sweet potatoes, and fresh toppings, perfect for a wholesome meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Protein
  • 1.5 lbs boneless, skinless chicken thighs or breasts thighs offer more flavor and moisture, while breasts are leaner. trim any excess fat.
  • 2 tablespoons olive oil extra virgin for best flavor, helps with browning and prevents sticking.
  • 2 tablespoons lemon juice freshly squeezed is best, adds brightness and tenderizes.
  • 1 tablespoon dijon mustard adds a tangy depth and helps emulsify the marinade.
  • 2 cloves garlic, minced fresh garlic provides an aromatic punch.
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped.
  • 1 teaspoon smoked paprika lends a beautiful color and smoky flavor.
  • 0.5 teaspoon salt or to taste, enhances all flavors.
  • 0.25 teaspoon black pepper freshly ground for optimal taste.
Sweet Potatoes
  • 2 large sweet potatoes about 1.5 lbs, peeled and diced into 1-inch cubes.
  • 1 tablespoon olive oil helps them crisp up and prevents sticking.
  • 0.5 teaspoon smoked paprika complements the chicken’s smokiness.
  • 0.25 teaspoon garlic powder for an extra layer of savory flavor.
  • 0.25 teaspoon salt or to taste.
  • pinch optional cayenne pepper for a little kick of heat.
Optional Bases
  • 1 cup cooked quinoa or brown rice adds complex carbohydrates and fiber.
  • 1-2 cups mixed greens or spinach for added freshness and nutrients.
Toppings
  • 0.25 avocado sliced or diced provides healthy fats and creaminess.
  • 1 tablespoon crumbled feta or goat cheese adds a salty, tangy element.
  • 1 tablespoon toasted pumpkin seeds or sliced almonds for crunch and healthy fats.
Tahini Sauce
  • 0.25 cup tahini well-stirred, as it can separate.
  • 2 tablespoons lemon juice freshly squeezed.
  • 1 tablespoon maple syrup or honey optional, for a touch of sweetness.
  • 1 clove garlic, minced or grated for a subtle garlic note.
  • 2-4 tablespoons ice water to thin to desired consistency.
  • pinch to taste salt

Method
 

  1. Marinate the chicken with olive oil, lemon juice, dijon mustard, garlic, oregano, paprika, salt, and pepper. Grill until cooked through.
  2. Roast the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne until tender and crispy.
  3. Prepare optional bases like cooked quinoa or rice and greens.
  4. Slice the cooked chicken and sweet potatoes. Assemble bowls with bases, chicken, sweet potatoes, and toppings like avocado, cheese, and seeds.
  5. Mix tahini, lemon juice, honey, garlic, water, and salt to make the sauce. Drizzle over the assembled bowls before serving.

Notes

For extra flavor, marinate the chicken longer and adjust seasoning to taste.