Print

Grilled Chicken & Sweet Potato Bowl Recipe

Grilled Chicken & Sweet Potato Bowl Recipe
Print Recipe

★★★★★

5.1 from 15 reviews

This Grilled Chicken & Sweet Potato Bowl is a flavorful and nutritious meal featuring tender, marinated chicken thighs or breasts grilled to perfection, paired with roasted sweet potatoes and fresh veggies. The marinade blends olive oil, lemon juice, Dijon mustard, garlic, and smoky paprika to create a deliciously tangy and smoky profile. It’s a wholesome, balanced dish perfect for lunch or dinner, combining protein, healthy carbs, and vibrant flavors.

Ingredients

Scale

For the Chicken Marinade

  • 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, trimmed of excess fat
  • 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 Sweet Potatoes

  • 2 large Sweet Potatoes, peeled and cubed
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Optional: 1/2 teaspoon Smoked Paprika or Cinnamon for extra flavor

Optional Add-Ins & Garnishes

  • Fresh Greens like spinach or arugula
  • Avocado slices
  • Chopped fresh herbs such as parsley or cilantro
  • Greek yogurt or a simple vinaigrette dressing

Instructions

  1. 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 to form a flavorful marinade.
  2. Marinate the Chicken: Place the boneless, skinless chicken thighs or breasts into a resealable bag or shallow dish and pour the marinade over them. Ensure all pieces are evenly coated. Seal or cover and refrigerate for at least 30 minutes, ideally 2 hours or overnight for maximum flavor.
  3. Prepare the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with olive oil, salt, pepper, and optional seasoning in a large bowl until evenly coated. Spread in a single layer on a baking sheet.
  4. Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and lightly browned.
  5. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade, letting excess drip off. Grill for about 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is cooked through with nice grill marks. Let rest for 5 minutes before slicing.
  6. Assemble the Bowl: In serving bowls, layer fresh greens if using, a portion of roasted sweet potatoes, and sliced grilled chicken on top. Garnish with optional avocado slices, fresh herbs, and a drizzle of dressing or dollop of Greek yogurt.
  7. Serve and Enjoy: Serve warm as a balanced, nutrient-rich meal that combines smoky, tangy chicken with sweet, caramelized potatoes and fresh, vibrant accompaniments.

Notes

  • You can substitute chicken breasts for thighs if you prefer leaner meat, but cooking times may vary slightly.
  • Marinating the chicken for longer (up to 24 hours) intensifies flavor and tenderness.
  • Sweet potatoes can be roasted alongside other veggies like bell peppers or broccoli for variety.
  • For a gluten-free option, confirm Dijon mustard is gluten-free or substitute with a mustard alternative.
  • Leftovers can be refrigerated for up to 3 days and make excellent next-day lunches.
  • Adjust seasoning according to taste; add more lemon juice for brightness or extra smoked paprika for smokiness.

Nutrition

Keywords: grilled chicken bowl, sweet potato recipe, healthy chicken bowl, easy dinner recipe, gluten-free chicken bowl

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