Grilled Chicken & Sweet Potato Bowl Recipe

Why You’ll Love This Recipe

This Grilled Chicken & Sweet Potato Bowl is the perfect balance of flavors and textures, combining tender, zesty grilled chicken with crispy roasted sweet potatoes, and a variety of fresh toppings. The flavors meld together beautifully, making it a nutritious and satisfying meal that is also easy to prepare. Whether you’re meal prepping for the week or looking for a healthy dinner option, this bowl delivers a deliciously wholesome experience. The optional creamy tahini dressing adds a rich, tangy finish that perfectly complements the savory ingredients. It’s a versatile dish that can be customized to fit your preferences, ensuring that everyone enjoys a personalized meal.

Ingredients

Here’s what you’ll need to create this delightful and nourishing bowl:

For the Zesty Grilled Chicken:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts (Thighs offer more flavor and moisture, while breasts are leaner. Trim any excess fat.)

• 2 tablespoons Olive Oil (Extra virgin for best flavor, helps with browning and prevents sticking.)

• 2 tablespoons Lemon Juice (Freshly squeezed is best, adds brightness and tenderizes.)

• 1 tablespoon Dijon Mustard (Adds a tangy depth and helps emulsify the marinade.)

• 2 cloves Garlic, minced (Fresh garlic provides an aromatic punch.)

• 1 teaspoon Dried Oregano (Or 1 tablespoon fresh, chopped.)

• 1 teaspoon Smoked Paprika (Lends a beautiful color and smoky flavor.)

• 1/2 teaspoon Salt (Or to taste, enhances all flavors.)

• 1/4 teaspoon Black Pepper (Freshly ground for optimal taste.)

For the Roasted Sweet Potatoes:

• 2 large Sweet Potatoes (about 1.5 lbs, peeled and diced into 1-inch cubes for even cooking.)

• 1 tablespoon Olive Oil (Helps them crisp up and prevents sticking.)

• 1/2 teaspoon Smoked Paprika (Complements the chicken’s smokiness.)

• 1/4 teaspoon Garlic Powder (For an extra layer of savory flavor.)

• 1/4 teaspoon Salt (Or to taste.)

• Pinch of Cayenne Pepper (optional: for a little kick of heat.)

For Assembling the Bowls (per serving, adjust as needed):

• 1 cup Cooked Quinoa or Brown Rice (optional base: Adds complex carbohydrates and fiber.)

• 1–2 cups Mixed Greens or Spinach (optional base: For added freshness and nutrients.)

• 1/4 Avocado, sliced or diced (Provides healthy fats and creaminess.)

• 1 tablespoon Crumbled Feta Cheese or Goat Cheese (optional: Adds a salty, tangy element.)

• 1 tablespoon Toasted Pumpkin Seeds or Sliced Almonds (optional: For crunch and healthy fats.)

For the Optional Creamy Tahini Dressing:

• 1/4 cup Tahini (Well-stirred, as it can separate.)

• 2 tablespoons Lemon Juice (Freshly squeezed.)

• 1 tablespoon Maple Syrup or Honey (optional: For a touch of sweetness to balance the tahini.)

• 1 clove Garlic, minced or grated (For a subtle garlic note.)

• 2–4 tablespoons Ice Water (To thin to desired consistency.)

• Pinch of Salt (To taste.)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Grilled Chicken:

   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, smoked paprika, salt, and black pepper.

   • Place the chicken thighs (or breasts) in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.

   • Preheat the grill to medium-high heat. Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into thin strips.

2. Prepare the Roasted Sweet Potatoes:

   • Preheat your oven to 400°F (200°C).

   • Toss the diced sweet potatoes in olive oil, smoked paprika, garlic powder, salt, and cayenne pepper (if using).

   • Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the potatoes are tender and crispy on the edges.

3. Assemble the Bowls:

   • Start by adding a base of cooked quinoa or brown rice (if using), followed by a generous handful of mixed greens or spinach.

   • Top with sliced grilled chicken, roasted sweet potatoes, avocado, and crumbled feta or goat cheese, if desired.

   • For extra crunch and healthy fats, sprinkle toasted pumpkin seeds or sliced almonds on top.

4. Optional Tahini Dressing:

   • To make the creamy tahini dressing, whisk together tahini, lemon juice, maple syrup (or honey), garlic, and salt. Slowly add ice water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Drizzle over the assembled bowl.

Servings and Timing

• Servings: This recipe makes 4 servings.

• Total Time: 45 minutes (including marinating time for chicken)

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

Variations

• Vegetarian Version: Replace the grilled chicken with chickpeas or tofu for a plant-based alternative.

• Grain-Free: Skip the quinoa or rice and serve the bowl on a bed of mixed greens or spinach for a lighter, low-carb option.

• Different Proteins: Try swapping the chicken for grilled shrimp or salmon for a seafood twist.

• Spicy Kick: If you enjoy heat, add extra cayenne pepper to the sweet potatoes or drizzle hot sauce over the assembled bowl.

Storage/Reheating

• Storage: Store the grilled chicken, roasted sweet potatoes, and tahini dressing separately in airtight containers in the refrigerator for up to 4 days. The assembled bowl with the greens and avocado is best enjoyed fresh.

• Reheating: Reheat the chicken and sweet potatoes in the microwave or on a skillet. Add fresh greens and avocado right before serving to avoid wilting.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts are a great alternative to thighs. They are leaner but still delicious when marinated and grilled.

2. How do I make this recipe dairy-free?

To make this recipe dairy-free, simply omit the cheese or replace it with dairy-free cheese options. The tahini dressing is already dairy-free.

3. Can I make this recipe ahead of time?

Yes, you can prepare the chicken, sweet potatoes, and quinoa or rice in advance and store them in the fridge for up to 4 days. Assemble the bowls when ready to serve.

4. Can I use sweet potatoes from a can?

Fresh sweet potatoes are recommended for this recipe, but canned sweet potatoes can be used if you’re in a pinch. Just make sure to drain and pat them dry before roasting.

5. Can I substitute the tahini dressing with something else?

Yes, you can substitute the tahini dressing with a simple olive oil and lemon dressing or a yogurt-based dressing if you prefer.

6. How do I keep the grilled chicken juicy?

To keep the chicken juicy, don’t overcook it. Use a meat thermometer to ensure it reaches 165°F (75°C), and let it rest for a few minutes before slicing.

7. Can I use a different protein like beef?

While chicken works best for this recipe, you can experiment with other proteins like beef, although they may require different cooking times.

8. How can I make the tahini dressing thicker?

If you prefer a thicker tahini dressing, reduce the amount of water you add or increase the tahini.

9. Is quinoa necessary in this recipe?

No, quinoa is optional. You can substitute it with brown rice, couscous, or even skip the grains entirely and make it a low-carb meal.

10. Can I add other vegetables to the bowl?

Absolutely! Feel free to add any of your favorite vegetables, like roasted Brussels sprouts, sautéed spinach, or cherry tomatoes.

Conclusion

This Grilled Chicken & Sweet Potato Bowl is the ultimate healthy meal that offers a delicious mix of flavors and textures. Packed with protein, fiber, and healthy fats, it’s a nutritious option for lunch or dinner. Whether you enjoy it as-is or modify it with your own toppings, this bowl is sure to become a go-to favorite in your kitchen.

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