Description
Indulge in a delightful Grilled Chicken & Sweet Potato Bowl that brings together the heartiness of grilled chicken and the sweetness of roasted sweet potatoes, all while bursting with flavor and nutrition. This easy-to-make dish is perfect for busy weeknights or meal prepping for the week ahead. The zesty marinade enhances the chicken, while the sweet potatoes add a satisfying texture. Customize your bowl with your favorite grains and greens for a wholesome, balanced meal that everyone will love.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 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
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 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
- 1 pinch of cayenne pepper (optional)
- 1 cup cooked quinoa or brown rice (optional)
- 1–2 cups mixed greens or spinach (optional)
- 1/4 avocado, sliced or diced (optional)
- 1/4 cup tahini for sauce
- 2 tablespoons lemon juice for sauce
- 1 tablespoon maple syrup or honey for sauce (optional)
- 1 clove garlic for sauce
- 2–4 tablespoons ice water for sauce
- Pinch of salt for sauce
Instructions
- In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and black pepper. Add your chicken thighs or breasts to the bowl. Ensure they are well-coated in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.
- Preheat your oven to 400°F (200°C). On a baking sheet, toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and optional cayenne pepper until evenly coated. Spread them out and roast for about 25-30 minutes until tender and crispy.
- Heat your grill or grill pan over medium-high heat. Remove chicken from marinade; discard any leftover marinade. Grill chicken for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F). Let rest before slicing.
- In serving bowls, start with cooked quinoa or brown rice as your base. Layer mixed greens or spinach on top followed by roasted sweet potatoes. Slice grilled chicken into strips and arrange on top. Add avocado slices along with optional toppings.
- In a small bowl, mix tahini with lemon juice, maple syrup (if using), minced garlic, ice water (adding gradually until desired consistency is reached), and salt to taste. Drizzle over assembled bowls before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg