If you’re looking for a wholesome, colorful, and flavor-packed meal, this Grilled Chicken & Sweet Potato Bowl Recipe is going to become your new favorite. It brings together tender, smoky grilled chicken paired with sweet, tender cubes of sweet potato, all nestled over fresh greens with creamy avocado and the tang of feta cheese. This bowl is not only a feast for your taste buds but also a nutritious powerhouse that feels both comforting and fresh at the same time. Whether you want a quick weeknight dinner or a meal prep winner, this dish hits all the right notes.
Ingredients You’ll Need
Each ingredient in this Grilled Chicken & Sweet Potato Bowl Recipe plays an essential role. From the smoky spices on the chicken to the creamy texture of avocado and the vibrant greens, the blend of tastes and textures is simply irresistible. Here’s what you’ll need to create this perfect balance:
- 2 boneless, skinless chicken breasts: The star protein that grills up juicy and tender, perfect for slicing over the bowl.
- 2 medium sweet potatoes: Peeled and cut into cubes, they add natural sweetness and hearty bite.
- 1 tablespoon olive oil: Helps coat the chicken for grilling and adds healthy fat for flavor.
- 1 teaspoon paprika: Brings a mild smokiness and beautiful color to the chicken seasoning.
- 1 teaspoon garlic powder: Adds depth and a subtle pungent note that pairs beautifully with the chicken.
- 1 teaspoon onion powder: Enhances the savory profile without overpowering the dish.
- Salt and pepper: Essential to season and bring all the flavors together.
- 2 cups baby spinach or mixed greens: Fresh base that adds crunch and vibrant green color.
- 1 avocado, sliced: Creamy texture that balances the warm grilled chicken and sweet potatoes perfectly.
- 1/4 cup feta cheese (optional): Adds a tangy, salty contrast for those who love a little cheese kick.
- 1 tablespoon balsamic vinegar (optional): A drizzle to bring a bright acidity that lifts the entire bowl.
- Fresh cilantro or parsley (optional): For a fresh herbal garnish that adds color and a burst of freshness.
How to Make Grilled Chicken & Sweet Potato Bowl Recipe
Step 1: Prepare the Grill and Sweet Potatoes
First things first, you want your grill or grill pan heated to medium-high. A clean and lightly oiled grill helps prevent sticking and promotes perfect grill marks. While that’s heating up, boil your sweet potato cubes in salted water until they’re tender but still hold their shape, which usually takes about 10-12 minutes. This step ensures they’re cooked through and nicely soft, ready to take on the flavors in the bowl.
Step 2: Season the Chicken
While the sweet potatoes are cooking, pat your chicken breasts dry so the seasoning sticks well. Then, coat them with olive oil and sprinkle generously with paprika, garlic powder, onion powder, salt, and pepper. This spice blend brings out a smoky, savory vibe that really elevates the simplicity of grilled chicken.
Step 3: Grill the Chicken
Place the chicken breasts on the hot grill and cook for about 6-7 minutes on each side. Cooking times can vary slightly depending on thickness, so aim for an internal temperature of 165°F (75°C) to ensure it’s perfectly done. When finished, let the chicken rest for about five minutes so the juices redistribute — this makes every bite juicy and tender.
Step 4: Assemble the Bowl
Start by creating a bed with the fresh baby spinach or mixed greens in your serving bowls. Arrange the cooked sweet potato cubes on one side, then slice the grilled chicken and layer it on top. Add the creamy avocado slices next to the chicken, and if you love feta, sprinkle some crumbled cheese over the top for that wonderful salty contrast. Finish with a drizzle of balsamic vinegar and a sprinkling of fresh cilantro or parsley if you like an herbal pop.
How to Serve Grilled Chicken & Sweet Potato Bowl Recipe
Garnishes
Fresh herbs like cilantro or parsley add not just color but a bright freshness that complements the smoky chicken and sweet potatoes perfectly. If you want to elevate it even further, a squeeze of lemon or lime right before serving adds zest and brightness, making each bite pop.
Side Dishes
This bowl is a meal on its own but pairs wonderfully with a simple cucumber salad or some warm pita bread to scoop up the delicious bites. A light soup or a refreshing, tangy slaw also works beautifully to round out the meal.
Creative Ways to Present
Think beyond the typical bowl! Serve this on a large platter family-style so everyone can build their own, or layer ingredients in a mason jar for a beautiful layered lunch option. For a picnic, pack components separately and assemble right before eating to keep everything fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
You can store leftover grilled chicken and sweet potato bowl ingredients in airtight containers in the refrigerator for up to 3 days. Keep the greens and avocado separate if possible to avoid wilting or browning, and reassemble just before eating.
Freezing
The grilled chicken and cooked sweet potatoes freeze wonderfully. Store them together or separately in freezer-safe bags or containers for up to 2 months. Just note that avocado and fresh greens do not freeze well and are best added fresh when serving.
Reheating
Reheat the chicken and sweet potatoes gently in the oven or microwave until warmed through. Adding a splash of water or covering the container helps keep them moist. Then add fresh greens, avocado, and any delicate garnishes after reheating for the best texture and flavor.
FAQs
Can I use other vegetables instead of sweet potatoes?
Absolutely! Roasted butternut squash, carrots, or even zucchini can be great alternatives that bring their own unique flavors and textures to the bowl.
Is this recipe gluten-free?
Yes, this Grilled Chicken & Sweet Potato Bowl Recipe is naturally gluten-free as long as you choose gluten-free balsamic vinegar and any optional add-ins.
How do I keep the grilled chicken moist?
Letting the chicken rest for about five minutes after grilling allows the juices to redistribute, resulting in tender, juicy meat every time.
Can I prepare this recipe on a stovetop instead of a grill?
Definitely! Use a grill pan or a heavy skillet on medium-high heat to get nice sear marks and cook the chicken evenly.
What dressing options work well with this bowl?
Besides the optional balsamic vinegar, a simple lemon vinaigrette or a creamy Greek yogurt dressing pairs wonderfully with the flavors in this bowl.
Final Thoughts
I can’t recommend enough giving this Grilled Chicken & Sweet Potato Bowl Recipe a try. It’s a colorful, satisfying meal that balances health and hearty comfort in every mouthful. Whether you’re feeding yourself, family, or friends, it’s easy to fall in love with the combination of smoky grilled chicken, sweet earthy potatoes, and fresh, creamy toppings. You’re going to want to make this one your go-to bowl for any season.
Print
Grilled Chicken & Sweet Potato Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Chicken & Sweet Potato Bowl is a healthy, balanced meal combining tender grilled chicken breasts with nutrient-rich sweet potatoes, fresh greens, and creamy avocado. Perfectly seasoned and featuring optional feta cheese and balsamic vinegar for extra flavor, this recipe offers a satisfying bowl that’s both delicious and easy to prepare in just 40 minutes.
Ingredients
Protein
- 2 boneless, skinless chicken breasts (about 1 pound)
Vegetables & Greens
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups baby spinach or mixed greens
- 1 avocado, sliced
- Fresh cilantro or parsley for garnish (optional)
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Optional Additions
- 1/4 cup feta cheese, crumbled
- 1 tablespoon balsamic vinegar
Instructions
- Preheat Grill: Preheat your grill or grill pan to medium-high heat. If using an outdoor grill, make sure it’s clean and lightly oiled to prevent the chicken from sticking.
- Boil Sweet Potatoes: In a medium pot, bring water to a boil. Add the sweet potato cubes along with a pinch of salt, and cook for 10-12 minutes until the potatoes are tender yet still firm. Drain and set aside.
- Season Chicken: While the sweet potatoes cook, pat the chicken breasts dry with paper towels. Rub both sides with olive oil, paprika, garlic powder, onion powder, salt, and pepper evenly.
- Grill Chicken: Place the seasoned chicken breasts on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), adjusting time based on thickness for even cooking.
- Rest Chicken: Remove the grilled chicken from the heat and let it rest for about 5 minutes to allow the juices to redistribute and keep the meat moist.
- Assemble Bowls: In serving bowls, place a handful of baby spinach or mixed greens as the base. Add the cooked sweet potato cubes beside the greens.
- Add Chicken and Toppings: Slice the rested grilled chicken and arrange it on top of the sweet potatoes. Add sliced avocado, and if desired, sprinkle with crumbled feta cheese.
- Finish with Garnishes: Drizzle the bowl with balsamic vinegar for a touch of tangy sweetness and garnish with fresh cilantro or parsley if you like.
- Serve: Serve the bowls immediately while warm and enjoy a balanced, nutritious meal.
Notes
- You can substitute baby spinach with kale or arugula for different greens options.
- For extra spice, add a pinch of cayenne pepper or chili powder to the chicken seasoning.
- If you don’t have access to a grill, you can use a grill pan or cook the chicken in a skillet on the stovetop.
- Make sure to let the chicken rest after grilling to keep it juicy and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
