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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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If you’re craving a wholesome and delightful meal, the Grilled Chicken & Sweet Potato Bowl is your answer! This vibrant dish combines juicy grilled chicken with tender roasted sweet potatoes and fresh greens, creating a perfect balance of flavors and textures. Ideal for busy weeknights or meal prep, this recipe is not only easy to make but also customizable to suit your taste preferences. With a bright tahini sauce drizzle, it’s a nutritious bowl that can be enjoyed any day of the week.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes (about 1.5 lbs)
  • 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
  • 1/4 cup tahini
  • 2 tablespoons lemon juice (for tahini sauce)
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced or grated (for tahini sauce)
  • 2–4 tablespoons ice water (for tahini sauce)
  • Pinch of salt (for tahini sauce)

Instructions

  1. Marinate the chicken: In a bowl, combine 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. Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper. Roast for 25-30 minutes until tender.
  3. Grill the chicken: Heat grill to medium-high. Grill chicken for 6-7 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
  4. Assemble your bowl: Layer quinoa or brown rice as a base (if using), add mixed greens, top with roasted sweet potatoes and sliced chicken. Drizzle with tahini sauce.

Nutrition

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