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Grilled chicken sweet potato bowl with quinoa, avocado, and tahini dressing showing vibrant colors

Grilled Chicken & Sweet Potato Bowl

High-protein bowl with smoky grilled chicken, caramelized sweet potatoes, and customizable toppings
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts trimmed
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper freshly ground
  • 2 large sweet potatoes about 1.5 lbs, peeled and diced
  • 1 tablespoon olive oil for sweet potatoes
  • 0.5 teaspoon smoked paprika for sweet potatoes
  • 0.25 teaspoon garlic powder
  • 4 cups cooked quinoa or brown rice optional base
  • 1 large avocado sliced
  • 0.25 cup feta cheese crumbled, optional

Equipment

  • Outdoor grill or grill pan
  • Large baking sheet
  • Medium bowl or resealable bag
  • Meat thermometer

Method
 

  1. In a medium bowl or large resealable plastic bag, combine chicken with olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and black pepper. Marinate for at least 30 minutes or up to 4 hours.
  2. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, and salt. Spread on baking sheet and roast for 20-25 minutes, flipping halfway through.
  3. Preheat grill or grill pan to medium-high heat (375-450°F). Clean and oil grill grates.
  4. Remove chicken from marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
  5. Let chicken rest for 5-10 minutes, then slice into bite-sized pieces.
  6. Divide quinoa or rice among bowls. Top with grilled chicken, roasted sweet potatoes, sliced avocado, and feta cheese. Serve immediately.

Notes

Store components separately for up to 4 days. Great for meal prep. Can substitute chicken with tofu or tempeh for vegetarian version.