Grilled Chicken & Sweet Potato Bowl Recipe
This Grilled Chicken & Sweet Potato Bowl is a vibrant, nutritious meal featuring tender marinated chicken thighs grilled to perfection, paired with roasted sweet potatoes and fresh greens. The dish balances smoky, tangy, and savory flavors, making it a wholesome and delicious option for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Chicken Marinade
- 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts (trimmed)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Fresh 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 (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
For the Bowl
- 2 medium Sweet Potatoes, peeled and cubed
- 1 tablespoon Olive Oil
- Salt and black pepper to taste
- Fresh Greens (such as spinach, arugula, or mixed greens), about 2 cups
- Optional toppings: sliced avocado, chopped fresh herbs, a drizzle of tahini or yogurt sauce
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
- Marinate the chicken: Add the chicken thighs or breasts to the marinade, coating them evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to infuse.
- Roast the sweet potatoes: Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is nicely charred. Let rest for a few minutes before slicing.
- Assemble the bowl: Place a bed of fresh greens in each bowl. Add a portion of roasted sweet potatoes and sliced grilled chicken on top. Garnish with optional toppings like avocado, fresh herbs, or a drizzle of tahini or yogurt sauce.
Notes
- For juicier chicken, opt for thighs instead of breasts as they have more fat content.
- If you don’t have a grill, you can cook the chicken in a grill pan or bake in the oven at 400°F (200°C) for 20-25 minutes.
- Sweet potatoes can be roasted ahead of time and reheated to save cooking time.
- Adjust seasoning to taste, especially salt and pepper.
- This recipe is easy to customize by adding other roasted vegetables or grains like quinoa or brown rice to the bowl.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of the recipe)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: grilled chicken, sweet potato bowl, healthy bowl, easy dinner, grilled chicken recipe, roasted sweet potatoes
