Grilled Chicken with Roasted Sweet Potatoes and Fresh Garden Salad
This vibrant and wholesome plate is the perfect combination of flavor texture and nutrition. Tender grilled chicken breast is seasoned to perfection and paired with golden roasted sweet potatoes for a naturally sweet and savory bite. A refreshing side salad made of arugula cherry tomatoes cucumber red onion and herbs adds a crisp contrast making this meal light yet filling. It’s great for lunch dinner or meal prep and fits perfectly into a clean eating lifestyle. Simple ingredients big flavors and satisfying results in every bite.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients:
For the Chicken:
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Juice of half a lemon
For the Roasted Sweet Potatoes:
2 medium sweet potatoes peeled and cubed
1 tablespoon olive oil
1 teaspoon dried oregano or rosemary
Salt and pepper to taste
For the Salad:
1 cup arugula or mixed greens
1 cup cherry tomatoes halved
1 small cucumber chopped
1 small red onion thinly sliced
1 tablespoon chopped fresh herbs like parsley or basil
Juice of half a lemon
1 teaspoon olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to 200°C or 400°F
Toss the sweet potato cubes with olive oil herbs salt and pepper then spread them on a baking tray and roast for 25 to 30 minutes flipping halfway
While the potatoes are roasting season the chicken with olive oil garlic powder paprika thyme lemon juice salt and pepper
Grill or pan cook the chicken over medium heat for 6 to 7 minutes per side until fully cooked and golden brown
In a bowl combine arugula cherry tomatoes cucumber red onion and herbs then drizzle with olive oil lemon juice salt and pepper
Slice the cooked chicken
Plate the roasted sweet potatoes salad and sliced chicken together and serve immediately
Tips:
Use a meat thermometer to make sure the chicken reaches 75°C or 165°F for safe and juicy results
Marinate the chicken for at least 30 minutes for extra flavor
Cut the sweet potatoes into even pieces so they cook evenly
Let the chicken rest for a few minutes before slicing to keep it moist
Serve the salad cold or at room temperature based on preference
Variations:
Swap sweet potatoes with regular potatoes carrots or butternut squash
Use grilled tofu or halloumi instead of chicken for a vegetarian option
Add avocado or boiled egg to the salad for more richness
Use spinach kale or romaine instead of arugula for a different salad base
Add crumbled feta or goat cheese if you like a creamy salty touch
Q&A
Q: What can I use instead of sweet potatoes?
A You can use regular potatoes carrots or butternut squash roasted the same way
Q: Can I make this recipe ahead of time?
A Yes you can cook the chicken and roast the potatoes in advance then reheat and serve with fresh salad
Q: Is this recipe gluten free?
A Yes all the ingredients are naturally gluten free but always check your seasonings and sauces to be sure
Q: Can I use chicken thighs instead of breasts?
A Yes chicken thighs will work great just cook a few extra minutes if bone in
Q: How do I store leftovers?
A Keep the chicken and sweet potatoes in an airtight container in the fridge for up to 3 days Store the salad separately to keep it fresh
Estimated Nutrition Per Serving
Serves 2
Calories 450 to 500
Protein 35 to 40 grams
Carbohydrates 30 to 35 grams
Fat 20 to 25 grams
Fiber 6 to 8 grams
Note These values may vary based on portion size and specific ingredients used
Conclusion
This grilled chicken with roasted sweet potatoes and fresh salad is a simple balanced and flavorful meal that fits into a healthy lifestyle. It’s easy to prepare loaded with nutrients and perfect for lunch dinner or meal prep. With a mix of lean protein wholesome carbs and vibrant veggies it offers both comfort and nourishment in every bite. Customize it to your taste and enjoy clean eating without sacrificing flavor