Fresh & Flavorful Grilled Chicken Bowl with Avocado Salad & Roasted Sweet Potatoes
A bright, healthy, and satisfying bowl packed with smoky grilled chicken, creamy avocado, and naturally sweet roasted potatoes. This meal is perfect for lunch, dinner, or meal prep—high in protein, full of fiber, and bursting with fresh flavors.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2 large bowls
Calories (approx.): 500–550 kcal per serving
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp paprika
½ tsp cumin
½ tsp dried oregano
Salt & black pepper to taste
For the Roasted Sweet Potatoes
2 medium sweet potatoes, cubed
1½ tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Avocado Salad
1 ripe avocado, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 tbsp fresh lemon or lime juice
1 tbsp olive oil
Salt & pepper to taste
Optional Bowl Add-Ins
Cooked quinoa, brown rice, or couscous
Mixed greens or baby spinach
Greek yogurt or garlic sauce drizzle
Step-by-Step Instructions
Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper. Coat the chicken well and let it marinate for 10–20 minutes for deeper flavor.
Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking tray and roast for 22–25 minutes, flipping halfway, until crispy outside and soft inside.
Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5–6 minutes per side until golden and cooked through.
Rest for 5 minutes, then slice.
Prepare the Avocado Salad
Gently mix avocado, cherry tomatoes, onion, lemon juice, olive oil, salt, and pepper. Keep chilled until serving.
Assemble the Bowl
Layer your base (greens or grains), add roasted sweet potatoes, sliced grilled chicken, and finish with avocado salad. Drizzle with optional sauce if desired.
Nutrition Highlights (Approximate)
Protein: 35–40g
Healthy Fats: From avocado & olive oil
Fiber: Sweet potatoes + vegetables
Naturally Gluten-Free (if served without grains or with rice/quinoa)
Pro Tips for Best Flavor
Add chili flakes to the sweet potatoes for a spicy kick.
Use smoked paprika for deeper grill flavor.
Let chicken rest before slicing to keep it juicy.
For extra freshness, add fresh cilantro or parsley on top.
Frequently Asked Questions (Q&A)
Q1: Can I bake the chicken instead of grilling?
Yes! Bake at 200°C (400°F) for 20–22 minutes, flipping once halfway.
Q2: Is this bowl good for weight loss?
Absolutely. It’s high in protein, fiber-rich, and balanced in healthy fats, making it great for fat loss and muscle maintenance.
Q3: Can I meal-prep this recipe?
Yes! Store chicken, sweet potatoes, and salad separately in airtight containers for up to 3 days in the fridge.
Q4: What can I use instead of avocado?
You can substitute with:
Hummus
Greek yogurt dip
Tahini lemon sauce
Q5: Can I make this dairy-free?
Yes, the recipe is naturally 100% dairy-free unless you add yogurt-based sauce.