Grilled Chicken Sweet Potato Bowl

Saturday mornings in my kitchen always smell like grilled chicken and roasted sweet potatoes, and nothing beats the satisfaction of a perfectly balanced bowl that actually tastes incredible. After years of meal prepping disappointing protein bowls, I discovered this grilled chicken sweet potato bowl combination delivers 45 grams of protein without sacrificing flavor. My teenagers actually request these bowls now—just like they do with my Honey Sriracha Ground Chicken and Broccoli—which tells you everything you need to know about how good they taste.

This grilled chicken sweet potato bowl has become my go-to solution for busy weeknights when everyone needs something different. The smoky grilled chicken pairs beautifully with caramelized sweet potatoes, much like the sweet-savory contrast in my Street Corn Chicken Rice Bowl, while the customizable toppings mean even my pickiest eater can build their perfect bowl. The vibrant colors make it Instagram-worthy, but more importantly, it provides sustained energy and muscle-building protein—just like my high-protein favorite, High Protein Chocolate Chia Seed Pudding, which makes a great dessert pairing.

Why You’ll Love This Grilled Chicken Sweet Potato Bowl

I’ve made this recipe countless times for my family, and it never fails to impress with its perfect balance of flavors and textures. The marinade creates incredibly juicy chicken with smoky grill marks, while the roasted sweet potatoes develop those irresistible caramelized edges that my kids always fight over. This bowl is incredibly versatile, allowing everyone to customize their portions and toppings based on their preferences. The meal prep potential is outstanding since all components store beautifully for three to four days, making weeknight dinners effortless. My favorite aspect is how the 45 grams of protein per serving keeps everyone full and energized, while the complex carbohydrates from sweet potatoes provide sustained energy without the afternoon crash.

Storage & Serving Tips

Store the grilled chicken and roasted sweet potatoes separately in airtight containers in the refrigerator for up to four days, keeping fresh toppings like avocado and greens stored separately until serving. Pro tip: I recommend reheating the chicken and sweet potatoes in a skillet with a splash of water to maintain moisture, then assembling with fresh ingredients for the best texture and flavor. These bowls work beautifully as a build-your-own dinner bar for families, allowing everyone to customize their perfect combination. For meal prep success, portion the cooked components into glass containers and add a small container of tahini dressing for easy grab-and-go lunches. I usually double the recipe on Sundays since the components reheat so well and make excellent wraps or salads throughout the week.

Conclusion

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 mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

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.