Description
Enjoy a vibrant and satisfying Grilled Chicken Sweet Potato Bowl that combines smoky grilled chicken with tender roasted sweet potatoes. This quick meal is not only delicious but also packed with nutrition, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil (for sweet potatoes)
- 1 teaspoon smoked paprika (for sweet potatoes)
- 1/2 teaspoon salt (for sweet potatoes)
- 1/4 teaspoon black pepper (for sweet potatoes)
- 2 tablespoons olive oil (for chicken marinade)
- juice of half a lemon (for chicken marinade)
- 2 cloves minced garlic (for chicken marinade)
- 1 teaspoon dried oregano (for chicken marinade)
- 1/2 teaspoon smoked paprika (for chicken marinade)
- 1/2 teaspoon salt (for chicken marinade)
- 1/4 teaspoon black pepper (for chicken marinade)
- 1 cup quinoa (or brown rice)
- 2 cups water or vegetable broth (for quinoa)
- fresh greens (like spinach, mixed greens, or arugula)
- black beans (optional)
- grilled corn kernels (optional)
- thinly sliced red onion (optional)
- colorful bell peppers (optional)
- 1 avocado (optional)
- fresh lime juice (for dressing)
- chopped cilantro (for dressing)
- a touch of honey or maple syrup (for dressing)
- pinch of salt (for dressing)
- pinch of pepper (for dressing)
- fresh cilantro (for garnish)
- toasted pumpkin seeds (for garnish)
- crumbled cojita or feta cheese (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) if roasting, or prepare your grill for medium-high heat.
- Peel and dice your sweet potatoes into 1-inch cubes or wedges. In a large bowl, toss them with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
- If roasting, spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized. If grilling, thread them onto skewers or use a grill basket, cooking until tender with nice grill marks.
- While the sweet potatoes are cooking, prepare your chicken. Slice boneless, skinless chicken breasts or thighs into 1-inch thick pieces or leave them whole.
- In a shallow dish, combine 2 tablespoons of olive oil, juice of half a lemon, 2 cloves of minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken, toss to coat, and let it marinate for at least 15 minutes.
- Heat your grill to medium-high. Once hot, lightly oil the grates. Place the chicken on the grill and cook for 4-6 minutes per side (for thinner pieces) or 6-8 minutes per side (for thicker pieces), until cooked through and internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing or dicing.
- While the main components are cooking, prepare your base grain. If using quinoa, rinse 1 cup of quinoa, then combine with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let it sit for 5 minutes off the heat, then fluff with a fork.
- Wash and chop your fresh greens. If using, prepare your black beans (rinse and drain) and corn. Slice your avocado and chop any fresh herbs for garnish.
- Assemble your bowls starting with a base of fluffy quinoa or brown rice. Add a generous handful of fresh greens, followed by the roasted sweet potatoes and the grilled chicken. If using, add black beans, corn, and avocado slices. Drizzle generously with your chosen dressing and finish with fresh cilantro, toasted pumpkin seeds, or crumbled cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Feel free to substitute chicken with turkey tenderloins or firm tofu for a vegetarian option. For a heartier meal, marinated beef strips work well too. Adjust roasting times if using butternut squash or Yukon Gold potatoes instead of sweet potatoes.