Grilled Chicken Sweet Potato Bowl

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.

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Prep Time 15

Cook Time 25

Resting Time 10

Total Time 45

Servings: 4 bowls

Course: Dinner, Entree, Lunch

Ingredients Equipment Method Notes

Ingredients

Chicken Marinade

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

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

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 feta cheese or goat cheese optional
1/4 cup toasted pepitas or sunflower seeds
Lime wedges for serving

Equipment

Grill
- Baking Sheet
Medium Bowl

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

Notes

Store leftover components separately for best texture. Reheat for a warm bowl or assemble cold. Chicken, sweet potatoes, and grains can be frozen individually for up to 3 months.