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
Scale
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.
