Name: Grilled Chicken & Sweet Potato Bowl Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts; 2 tablespoons Extra Virgin Olive Oil; 2 tablespoons Freshly Squeezed Lemon Juice; 1 tablespoon Dijon Mustard; 2 cloves Garlic, minced; 1 teaspoon Dried Oregano (or 1 tablespoon fresh, chopped); 1 teaspoon Smoked Paprika; 1/2 teaspoon Salt; 1/4 teaspoon Freshly Ground Black Pepper; 2 large Sweet Potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes; 1 tablespoon Olive Oil; 1/2 teaspoon Smoked Paprika; 1/4 teaspoon Garlic Powder; 1/4 teaspoon Salt; Pinch of Cayenne Pepper (optional); 1 cup Cooked Quinoa or Brown Rice (optional base); 1-2 cups Mixed Greens or Spinach (optional base); 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, well-stirred; 2 tablespoons Freshly Squeezed Lemon Juice; 1 tablespoon Maple Syrup or Honey (optional); 1 clove Garlic, minced or grated; 2-4 tablespoons Ice Water; Pinch of Salt

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Introduction

This Grilled Chicken & Sweet Potato Bowl is a wholesome, flavorful meal perfect for any day of the week. Tender grilled chicken pairs beautifully with savory roasted sweet potatoes, fresh greens, and optional creamy tahini dressing for a balanced and satisfying dish.

The dish is presented on a white round plate placed on a white marbled surface. It has three main sections: the bottom right features grilled chicken pieces with brown grill marks and a slightly shiny glaze, the top right holds a mound of bright green steamed broccoli with a soft texture, and the left side contains cubed roasted sweet potatoes showing a golden-orange color with a slightly crispy surface. The layers are arranged side-by-side, filling the plate evenly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Zesty Grilled Chicken:

1.5 lbs Boneless, Skinless Chicken Thighs or Breasts
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

For the Roasted Sweet Potatoes:

2 large Sweet Potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes
1 tablespoon Olive Oil
1/2 teaspoon Smoked Paprika
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
Pinch of Cayenne Pepper (optional)

For Assembling the Bowls (per serving, optional):

1 cup Cooked Quinoa or Brown Rice
1-2 cups Mixed Greens or Spinach
1/4 Avocado, sliced or diced
1 tablespoon Crumbled Feta Cheese or Goat Cheese
1 tablespoon Toasted Pumpkin Seeds or Sliced Almonds

For the Optional Creamy Tahini Dressing:

1/4 cup Tahini
2 tablespoons Lemon Juice
1 tablespoon Maple Syrup or Honey (optional)
1 clove Garlic, minced or grated
2-4 tablespoons Ice Water
Pinch of Salt

Instructions

Step 1: In a bowl or resealable bag, combine chicken with olive oil, lemon juice, Dijon mustard, garlic, oregano, smoked paprika, salt, and pepper. Mix well, cover, and refrigerate for 30 minutes to 4 hours.
Step 2: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper if using. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized. Alternatively, grill sweet potatoes for 15-20 minutes.
Step 3: Preheat grill or grill pan to medium-high heat (375-450°F/190-230°C). Oil grates lightly. Remove chicken from marinade, discard marinade, and grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C).
Step 4: Let chicken rest 5-10 minutes, then slice or dice into bite-sized pieces.
Step 5: For the tahini dressing, whisk tahini, lemon juice, maple syrup or honey, and garlic in a bowl. Gradually whisk in ice water until smooth and pourable. Season with salt to taste.
Step 6: Assemble bowls by dividing quinoa or greens as base. Top with roasted sweet potatoes, grilled chicken, avocado, cheese, and seeds. Drizzle with tahini dressing or a preferred vinaigrette. Serve immediately.

Tips & Variations

Marinate chicken at least 30 minutes but no more than 4 hours to avoid mushy texture from lemon juice.
Cut sweet potatoes into uniform 1-inch cubes for even roasting.
Don’t overcrowd grill or pan to ensure proper searing and caramelization.
Meal prep by cooking chicken and sweet potatoes ahead; they keep in the fridge for 3-4 days.
Try other dressings like lemon vinaigrette, balsamic glaze, or yogurt dill sauce for variety.
Swap sweet potatoes for roasted bell peppers, zucchini, or broccoli for different textures.
Use a meat thermometer to avoid overcooking chicken; aim for 165°F (74°C).
Toast nuts or seeds before adding for extra crunch and flavor.

Storage

Store cooked chicken and roasted sweet potatoes in separate airtight containers in the refrigerator for up to 3-4 days. Keep fresh toppings separate to maintain their texture. Reheat chicken and sweet potatoes gently in a microwave or oven until warmed through. Assemble bowls just before serving for best freshness.

How to Serve

A white bowl filled with three layers arranged side by side: on the left, bright orange roasted sweet potato cubes with a slightly crispy outside; in the middle, grilled chicken breast pieces with visible grill marks and a light brown color; on the right, a generous pile of steamed or sautéed dark green kale with a slightly shiny texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of chicken thighs?

Yes, chicken breasts work well as a leaner option but can dry out more easily. Use a meat thermometer to avoid overcooking and consider pounding breasts to an even thickness for uniform grilling.

What if I don’t have an outdoor grill?

You can use an indoor grill pan or sear the chicken in a hot skillet. Baking the chicken in the oven at 400°F (200°C) for 20-25 minutes is another great alternative. Roast the sweet potatoes in the oven as usual.

How long will leftovers last in the fridge?

When stored properly in airtight containers, cooked chicken and sweet potatoes will last 3-4 days. Store fresh greens separately and assemble bowls just before eating.

Can I make this recipe vegetarian or vegan?

Absolutely. Substitute chicken with grilled halloumi, portobello mushrooms, tofu, tempeh, or roasted chickpeas. For vegan dressing, use maple syrup instead of honey.

Is this recipe gluten-free?

Yes, the main ingredients are naturally gluten-free. Choose gluten-free grains like quinoa or brown rice and check labels on condiments to ensure no hidden gluten.

My sweet potatoes sometimes turn out mushy. How can I prevent this?

Cut sweet potatoes into uniform cubes and avoid overcrowding the pan or baking sheet. Roast at a high temperature (400°F/200°C) to get caramelized edges and tender centers without mushiness.