This Grilled Chicken Sweet Potato Bowl is a perfectly balanced meal, packed with protein, complex carbohydrates, and vibrant vegetables, making it an ideal choice for a weeknight dinner or a satisfying lunch. Its versatility and ease of preparation ensure you can enjoy a wholesome, delicious dish without spending hours in the kitchen.
Key Ingredients for Grilled Chicken Sweet Potato Bowl
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- For the Sweet Potatoes:
- 2 large sweet potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- For the Bowl Assembly:
- 4 cups mixed greens (such as spinach, kale, or romaine)
- 1 cup cooked quinoa or brown rice
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese or goat cheese (optional)
- 1/4 cup toasted pepitas or sunflower seeds
- Lime wedges, for serving
How to Make Grilled Chicken Sweet Potato Bowl
This Grilled Chicken Sweet Potato Bowl is a culinary masterpiece that’s surprisingly simple to whip up. In just about 45 minutes, you’ll have a satisfying and incredibly delicious meal on your table, featuring tender grilled chicken, sweet, caramelized potatoes, and a medley of fresh, flavorful toppings. The ease of preparation, combined with the rich texture and a vibrant, healthy profile, makes this bowl a winner for any occasion.
Step-by-Step Instructions
- Prepare the Chicken Marinade: In a medium bowl, whisk together 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Add the chicken breasts or thighs to the bowl and toss to coat them evenly with the marinade. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, cinnamon, nutmeg, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
- Grill the Chicken: While the sweet potatoes are roasting, preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess. Grill the chicken for 6-8 minutes per side, or until it is cooked through and has reached an internal temperature of 165°F (74°C). Remove from the grill and let it rest for 5-10 minutes before slicing.
- Assemble the Bowls: Divide the mixed greens among four bowls. Top with the cooked quinoa or brown rice. Arrange the sliced grilled chicken and roasted sweet potatoes over the greens and grains. Scatter the rinsed black beans, fresh cilantro, crumbled feta or goat cheese (if using), and toasted pepitas or sunflower seeds over each bowl.
- Serve: Serve the Grilled Chicken Sweet Potato Bowls immediately with lime wedges on the side for squeezing over the top.
Why You’ll Love This Grilled Chicken Sweet Potato Bowl
You’ll absolutely adore this Grilled Chicken Sweet Potato Bowl for its incredible ability to deliver maximum flavor with minimal effort, making it your new go-to for busy weeknights. The star of the show is the succulent grilled chicken paired with perfectly roasted sweet potatoes, creating a delightful balance of savory and sweet that’s incredibly satisfying. This recipe is a fantastic cost-saver compared to restaurant-bought grain bowls, allowing you to control the quality and quantity of your ingredients while saving money.
The layers of textures and tastes, from the tender chicken and creamy sweet potatoes to the fresh greens and crunchy seeds, make every bite a delightful experience. It’s a much healthier and more customizable alternative to takeout, proving that wholesome eating can also be incredibly delicious. Ready to experience this vibrant symphony of flavors? Give this Grilled Chicken Sweet Potato Bowl a try and bring a taste of healthy gourmet to your own kitchen!
Storing and Reheating Tips
Storing Leftovers:
Once cooled, store leftover Grilled Chicken Sweet Potato Bowl components separately for the best texture and longest shelf life.
- Chicken: Store sliced grilled chicken in an airtight container in the refrigerator for up to 3-4 days.
- Sweet Potatoes: Store roasted sweet potatoes in an airtight container in the refrigerator for up to 4-5 days.
- Quinoa/Brown Rice: Store cooked grains in an airtight container in the refrigerator for up to 5 days.
- Greens and Toppings: It’s best to keep greens, beans, cilantro, cheese, and seeds separate from the cooked components to prevent wilting or sogginess. Store them in their original packaging or separate airtight containers in the refrigerator.
Reheating:
- For a Warm Bowl: Combine your desired portions of chicken, sweet potatoes, and grains in a microwave-safe dish. Heat for 1-2 minutes, or until heated through. You can also reheat them in a skillet over medium heat, adding a splash of water or broth if needed. Assemble your bowl with fresh greens and toppings.
- For a Cold Bowl: Simply combine the already cooked and cooled components with your fresh toppings and enjoy a refreshing cold meal.
Freezing:
While it’s not ideal to freeze the entire assembled bowl, you can freeze individual components for future use:
- Chicken: Cooked and cooled chicken can be frozen in airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator before reheating.
- Sweet Potatoes: Roasted sweet potatoes freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag for up to 3 months. Thaw and reheat as described above.
- Grains: Cooked quinoa and brown rice can be frozen in portions for up to 3 months.
Final Thoughts
This Grilled Chicken Sweet Potato Bowl is a testament to how simple ingredients can come together to create a meal that’s both deeply nourishing and incredibly flavorful. Don’t hesitate to experiment with your favorite veggies and spices to make it your own. Try it today and discover your new favorite healthy go-to!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Grilled Chicken Sweet Potato Bowl
Ingredients
Equipment
Method
- In a medium bowl, whisk together 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Add the chicken breasts or thighs to the bowl and toss to coat them evenly with the marinade. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor.2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, salt, 1.5 lbs boneless, skinless chicken breasts or thighs
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, cinnamon, nutmeg, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.1 tablespoon olive oil, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, salt, 2 large sweet potatoes
- While the sweet potatoes are roasting, preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess. Grill the chicken for 6-8 minutes per side, or until it is cooked through and has reached an internal temperature of 165°F (74°C). Remove from the grill and let it rest for 5-10 minutes before slicing.1.5 lbs boneless, skinless chicken breasts or thighs
- Divide the mixed greens among four bowls. Top with the cooked quinoa or brown rice. Arrange the sliced grilled chicken and roasted sweet potatoes over the greens and grains. Scatter the rinsed black beans, fresh cilantro, crumbled feta or goat cheese (if using), and toasted pepitas or sunflower seeds over each bowl.4 cups mixed greens, 1 cup cooked quinoa or brown rice, 1.5 lbs boneless, skinless chicken breasts or thighs, 2 large sweet potatoes, 1/2 cup canned black beans, 1/4 cup chopped fresh cilantro, 1/4 cup feta cheese or goat cheese, 1/4 cup toasted pepitas or sunflower seeds
- Serve the Grilled Chicken Sweet Potato Bowls immediately with lime wedges on the side for squeezing over the top.Lime wedges