1.5 lbs boneless, skinless chicken thighs or breasts, trimmed

2 tbsp olive oil (extra virgin)

2 tbsp lemon juice (freshly squeezed)

1 tbsp Dijon mustard

2 cloves garlic, minced

1 tsp dried oregano (or 1 tbsp fresh, chopped)

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

2 large sweet potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes

1 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp salt

Pinch of cayenne pepper (optional)

1 cup cooked quinoa or brown rice (per serving, optional)

1–2 cups mixed greens or spinach (per serving, optional)

1/4 avocado, sliced or diced (per serving)

1 tbsp crumbled feta cheese or goat cheese (optional)

1 tbsp toasted pumpkin seeds or sliced almonds (optional)

1/4 cup tahini (optional dressing)

2 tbsp lemon juice

1 tbsp maple syrup or honey (optional)

1 clove garlic, minced or grated

2–4 tbsp ice water

Pinch of salt

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In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, smoked paprika, salt, and pepper.
Place chicken in a resealable bag or shallow dish, pour marinade over, and refrigerate for 30 minutes to 2 hours.
Preheat grill to medium-high. Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (75°C). Let rest, then slice thinly.
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne (if using).
Spread sweet potatoes on a baking sheet and roast 25–30 minutes, flipping halfway, until tender and crisp on edges.
Assemble bowls: add quinoa or rice (if using), greens, sliced chicken, roasted sweet potatoes, avocado, cheese (if using), and seeds/nuts (if using).
For dressing: whisk tahini, lemon juice, maple syrup/honey, garlic, and salt. Add ice water gradually until desired consistency. Drizzle over bowls.