Grilled Chicken & Sweet Potato Bowl
This vibrant bowl features juicy marinated grilled chicken, caramelized roasted sweet potatoes, fresh greens, grains, avocado, and a zesty homemade dressing. It’s nourishing, colorful, and packed with protein, fiber, and healthy fats — perfect for meal prep or a balanced weeknight dinner.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Meal Prep Friendly: Yes
Ingredients
For the Grilled Chicken
1–1.5 lbs boneless skinless chicken breasts or thighs
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cumin
½ tsp salt
¼ tsp black pepper
For the Roasted Sweet Potatoes
2 large sweet potatoes, peeled & cubed
1–2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper to taste
For the Bowl Base
Choose any combination of:
2 cups cooked brown or white rice
OR quinoa
OR mixed greens (spinach, kale, arugula)
Veggies & Toppings
1 avocado, sliced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cup steamed or sautéed broccoli
Fresh cilantro or parsley
Zesty Lemon-Tahini Dressing
3 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup or honey
1 clove garlic, grated
2–4 tbsp warm water to thin
Salt & pepper to taste
Instructions
1. Marinate the Chicken
Whisk together olive oil, garlic, lemon juice, smoked paprika, oregano, cumin, salt, and pepper.
Add chicken and coat well.
Marinate for 15–30 minutes (or up to 8 hours in the fridge).
2. Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet.
Roast 20–25 minutes, flipping halfway, until soft and caramelized.
3. Grill the Chicken
Option A — Outdoor grill:
Grill over medium-high heat 5–6 minutes per side until fully cooked (165°F).
Option B — Grill pan or skillet:
Cook 5–7 minutes per side in a lightly oiled pan.
Let the chicken rest 5 minutes, then slice.
4. Make the Lemon-Tahini Dressing
Stir tahini, lemon juice, garlic, and honey/maple syrup.
Add warm water a little at a time until smooth and pourable.
Add salt and pepper.
5. Assemble the Bowls
Build each bowl with:
A base of rice, quinoa, or greens
Roasted sweet potatoes
Sliced grilled chicken
Veggies: tomatoes, onion, broccoli
Avocado slices
Drizzle of lemon-tahini dressing
Fresh herbs on top
Frequently Asked Questions
Can I meal prep this?
Yes! Store chicken, potatoes, and grains together; add greens, avocado, and dressing right before eating.
What if I don’t have a grill?
Use a skillet, oven broiler, or air fryer (400°F for 10–12 minutes).
Can I substitute the chicken?
Absolutely — use salmon, tofu, shrimp, or chickpeas.
Can I make it spicier?
Add chili powder or cayenne to the chicken marinade.
Is there a dairy-free version?
This recipe is naturally dairy-free unless you add cheese.
Nutritional Information
Calories: 480–600
Protein: 30–38 g
Carbohydrates: 45–55 g
Fat: 18–25 g
Fiber: 7–10 g
Sodium: ~550 mg