Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs
Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs is a delightful dish that brings together vibrant colors, fresh flavors, and hearty textures in a single bowl. This meal features smoky grilled chicken strips atop a bed of crisp salad greens, complemented by crispy roasted sweet potatoes and perfectly boiled eggs. Not only is this dish visually appealing, but it also provides a well-rounded nutritional profile, making it an excellent choice for lunch or dinner. Whether you’re meal prepping for the week or hosting friends, this salad bowl delivers on taste and nutrition while being easy to customize to your preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Ingredients
Scale
- 1 chicken breast, sliced into strips
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 cup chopped iceberg lettuce
- 1 cucumber, chopped
- 1 red bell pepper, diced
- 1 small sweet potato, thinly sliced
- 1 tsp olive oil
- 1 tsp smoked paprika or chili powder
- Salt to taste
- 2 hard-boiled eggs, peeled and halved
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, smoked paprika (or chili powder), and salt. Spread on a baking tray and roast for 20-25 minutes until crisp.
- In a bowl, coat chicken strips with olive oil and spices. Grill or sauté on medium-high heat for 4-5 minutes per side until fully cooked.
- Boil eggs in water for 9-10 minutes. Cool under cold water, peel, and cut in halves.
- Toss lettuce, cucumber, and bell pepper in a bowl. Plate the salad and top with chicken, sweet potatoes, and egg halves.
Nutrition
- Serving Size: 1 salad bowl (400g)
- Calories: 550
- Sugar: 5g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 186mg