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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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Grilled Chicken & Sweet Potato Bowl is a vibrant and nutritious meal that brings together tender grilled chicken, flavorful roasted sweet potatoes, and an array of fresh toppings. This bowl is perfect for busy weeknights or meal prepping, allowing you to enjoy a hearty dish that’s both satisfying and easy to customize. The marinade infuses the chicken with zesty and smoky flavors while the sweet potatoes add a delightful sweetness. With plenty of options for bases and toppings, this bowl can cater to all tastes, making it a versatile choice for any occasion.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes (about 1.5 lbs), peeled and diced
  • 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 topping)
  • 1/4 avocado, sliced or diced (optional)
  • 1 tablespoon 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 (to thin tahini sauce)
  • Pinch of salt (for tahini sauce)

Instructions

  1. Marinate the chicken: In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper. Add chicken, ensuring it's well-coated. Refrigerate for at least 30 minutes.
  2. Preheat the oven to 425°F (220°C). On a baking sheet lined with parchment paper, toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, and salt. Spread evenly.
  3. Roast sweet potatoes for 25-30 minutes until golden brown and tender.
  4. Heat a grill or grill pan over medium-high heat. Grill marinated chicken for 6-8 minutes on each side until fully cooked (internal temperature should reach 165°F).
  5. Assemble your bowl: Start with quinoa or brown rice if desired; layer with roasted sweet potatoes and sliced grilled chicken. Top with mixed greens and drizzle with tahini sauce.

Nutrition

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

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