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Grilled Chicken & Sweet Potato Bowl Recipe

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★★★★★

4.7 from 149 reviews

A wholesome and flavorful Grilled Chicken & Sweet Potato Bowl featuring zesty marinated grilled chicken paired with roasted sweet potatoes, served on a bed of quinoa, brown rice, or fresh greens, topped with creamy avocado, cheese, crunchy seeds, and an optional nutty tahini dressing. Perfect for a nutritious weeknight meal or meal prep.

Ingredients

Scale

For the Zesty Grilled Chicken:

  • 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

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, adjust as needed):

  • 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)

For the Optional Creamy Tahini Dressing:

  • 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

Instructions

  1. Marinate the Chicken: In a medium bowl or resealable bag, combine chicken with olive oil, lemon juice, Dijon mustard, garlic, oregano, smoked paprika, salt, and black pepper. Mix to coat evenly. Refrigerate for at least 30 minutes up to 4 hours.
  2. Prepare and Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne (optional) on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Alternatively, grill seasoned sweet potatoes in a grill basket or on skewers for 15-20 minutes over medium heat, turning occasionally.
  3. Grill the Chicken: Preheat grill or indoor grill pan to medium-high (375-450°F / 190-230°C). Oil grates lightly. Remove chicken from marinade, discard marinade, and place chicken on grill. Cook 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest chicken 5-10 minutes, then slice or dice into bite-sized pieces.
  4. Prepare the Optional Tahini Dressing: Whisk tahini, lemon juice, maple syrup/honey (if used), and garlic together. Gradually add ice water 1 tablespoon at a time to achieve smooth, pourable consistency. Season with salt to taste.
  5. Assemble the Bowls: Divide your choice of base (quinoa, brown rice or greens) into bowls. Top with roasted/grilled sweet potatoes and grilled chicken pieces. Add toppings like avocado, crumbled cheese, and toasted seeds. Drizzle with tahini dressing or preferred vinaigrette. Serve immediately.

Notes

  • Marinate chicken for at least 30 minutes to tenderize and enhance flavor but do not exceed 4 hours due to lemon juice acidity.
  • Cut sweet potatoes uniformly into 1-inch cubes for even cooking.
  • Avoid overcrowding grill or baking sheet to ensure proper searing and roasting.
  • Use a meat thermometer to check chicken reaches 165°F (74°C) for safe consumption.
  • Toast nuts or seeds before adding to bowls for extra crunch and flavor.
  • Great for meal prep; store components separately and assemble when ready to eat. Keeps 3-4 days refrigerated.
  • Substitute chicken with halloumi, portobello, tofu, or tempeh for vegetarian/vegan options.
  • Opt for gluten-free grains like quinoa to keep the dish gluten-free.

Keywords: grilled chicken bowl, sweet potato bowl, healthy dinner, meal prep bowl, gluten free chicken bowl, grilled chicken recipe

Find it online: https://liamjayne.com/grilled-chicken-and-sweet-potato-bowl-recipe/