Name: Grilled Chicken & Sweet Potato Bowl
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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; 1-2 tablespoons 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 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)

Grilled Chicken & Sweet Potato Bowl

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Enjoy a flavorful Grilled Chicken & Sweet Potato Bowl packed with nutrients. Meal prep-friendly and delicious—try it today!

Author: Rachel
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: Serves approximately 4
Category: Main
Method: Grilling/Roasting
Cuisine: American

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
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
1–2 tablespoons 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 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)

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Instructions

Marinate the chicken in olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and pepper for at least 30 minutes.
Preheat the oven to 425°F (220°C) and roast diced sweet potatoes tossed in olive oil and spices for about 25-30 minutes until golden.
Grill marinated chicken for 6-7 minutes on each side until cooked through (internal temperature of 165°F / 74°C).
Assemble bowls with quinoa or rice base, mixed greens, roasted sweet potatoes, sliced avocado, and grilled chicken.
Drizzle tahini sauce over the top for added creaminess.

Nutrition

Serving Size: 1 bowl (approximately 500g)
Calories: 600
Sugar: 10g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 12g
Protein: 40g
Cholesterol: 120mg

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