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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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Indulge in the vibrant flavors of the Grilled Chicken & Sweet Potato Bowl, a nutritious and satisfying dish perfect for any meal. This bowl combines tender, marinated grilled chicken with roasted sweet potatoes, offering a delightful balance of textures and tastes. The recipe is easily customizable, allowing you to add your favorite vegetables or grains, making it ideal for lunch, dinner, or meal prep. Packed with lean protein and wholesome ingredients, this dish not only nourishes but also delights the palate.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes
  • 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)
  • 1–2 cups mixed greens or spinach (optional)
  • 1/4 avocado, sliced or diced
  • 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 dressing)
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced or grated (for tahini dressing)
  • 2–4 tablespoons ice water (for tahini dressing)
  • Pinch of salt (for tahini dressing)

Instructions

  1. In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and pepper. Add the boneless chicken thighs or breasts. Toss well to ensure all pieces are coated. Let it marinate for at least 30 minutes for best results.
  2. Preheat your oven to 425°F (220°C). In a separate bowl, toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper if using. Spread them evenly on a baking sheet.
  3. Place the marinated chicken on a preheated grill or grill pan over medium-high heat. Cook each side for about 6-7 minutes until fully cooked through. Meanwhile, roast sweet potatoes in the oven for 25-30 minutes until golden brown and tender.
  4. Once everything is cooked, start layering your bowl. Begin with quinoa or brown rice as a base if using. Top with grilled chicken slices, roasted sweet potatoes, mixed greens or spinach if desired, avocado slices, feta cheese (if using), pumpkin seeds or almonds (if using).
  5. In a small bowl, mix tahini with lemon juice, maple syrup (if using), minced garlic, ice water (to desired consistency), and salt. Drizzle over your assembled bowl before serving.

Nutrition

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