If you’re craving a wholesome, vibrant meal that’s as satisfying as it is colorful, this Grilled Chicken & Sweet Potato Bowl Recipe is your new best friend. Packed with nutritious ingredients and bursting with smoky, sweet, and tangy flavors, this dish brings together tender grilled chicken, creamy avocado, and roasted sweet potatoes, creating a bowl that feeds both body and soul. Whether you’re looking for a healthy lunch or a simple dinner idea, this recipe is incredibly approachable, fast to prepare, and wonderfully versatile.
Ingredients You’ll Need
Every ingredient in this Grilled Chicken & Sweet Potato Bowl Recipe plays a vital role, from the smoky spices seasoning the chicken to the creamy avocado balancing the flavors. These simple staples come together beautifully to deliver a texture and taste experience you’ll love.
- 2 boneless, skinless chicken breasts: The lean protein star of the bowl, perfect for grilling to juicy perfection.
- 2 large sweet potatoes, peeled and cubed: Naturally sweet with a tender texture that pairs wonderfully with savory elements.
- 1 tablespoon olive oil: Adds richness and helps the spices stick to the chicken while roasting the sweet potatoes.
- 1 teaspoon smoked paprika: Brings a delicious smoky depth that amps up the grilled chicken’s flavor.
- 1/2 teaspoon garlic powder: For a gentle, savory hint that complements the paprika and chicken.
- Salt and pepper to taste: Essential seasoning to bring every element to life.
- 2 cups fresh spinach: A fresh, slightly peppery green that adds color and nutrition.
- 1/2 cup cherry tomatoes, halved: Juicy bursts of sweetness and acidity to brighten the dish.
- 1 avocado, sliced: Creamy texture and healthy fats that create a luscious contrast.
- 1/4 cup feta cheese, crumbled: Adds a tangy, salty kick that ties all the flavors together.
- Lemon wedges, for serving: A zesty finish that enhances every bite with fresh citrus brightness.
How to Make Grilled Chicken & Sweet Potato Bowl Recipe
Step 1: Prep and Season Your Chicken
Start by preheating your grill to medium-high, the perfect temperature to achieve those irresistible grill marks and juicy results. While it heats, mix olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Rub this fragrant mixture evenly over the chicken breasts, coating them in flavor that will seep deep as they cook.
Step 2: Grill to Perfection
Place the seasoned chicken on the grill and cook for 6 to 7 minutes per side, or until the juices run clear and the meat is cooked through but still tender and juicy. Remember to let the chicken rest for a few minutes once off the grill to allow the juices to redistribute, keeping every bite moist and flavorful.
Step 3: Cook the Sweet Potatoes
While your chicken grills, bring a pot of water to a boil and add the cubed sweet potatoes. Let them cook for 10 to 15 minutes, until fork-tender but not falling apart. Drain and set aside to cool slightly, ready to be tossed with the other fresh ingredients.
Step 4: Assemble Your Bowl
Slice the rested grilled chicken. Then in a large bowl, combine the tender sweet potatoes, fresh spinach, juicy cherry tomatoes, creamy avocado slices, and the sliced chicken. Toss gently but thoroughly, ensuring every bite gets a perfect mix of textures and flavors.
Step 5: Add the Finishing Touches
Sprinkle crumbled feta cheese over the top for a salty, tangy dimension. Complete the dish with lemon wedges on the side — a quick squeeze right before eating will lift all the flavors beautifully.
How to Serve Grilled Chicken & Sweet Potato Bowl Recipe
Garnishes
Fresh herbs like parsley or cilantro make a fantastic garnish that adds extra brightness and herbal notes to the bowl. You can also sprinkle a pinch of chili flakes or a drizzle of balsamic glaze for some exciting flavor twists.
Side Dishes
This bowl is hearty enough on its own but pairs wonderfully with a light cucumber salad or a crusty piece of whole-grain bread for soaking up any remaining juices. If you want to keep it light and fresh, a simple lemon vinaigrette salad complements the smoky and creamy flavors perfectly.
Creative Ways to Present
For a fun twist, serve this grilled chicken and sweet potato bowl in hollowed-out sweet potato skins or over a bed of quinoa or brown rice to add heartier grains. Layer the ingredients in glass jars for a portable, visually stunning lunch option.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled chicken and sweet potato bowl components separately when possible. Keep the chicken and sweet potatoes in airtight containers in the refrigerator for up to 3 days, and store avocado slices separately to prevent browning.
Freezing
While the grilled chicken and cooked sweet potatoes freeze well, fresh ingredients like spinach, tomatoes, and avocado do not. Freeze cooked chicken and sweet potatoes in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken and sweet potatoes gently in the oven or microwave until warm. Avoid reheating avocado and spinach; instead, add fresh avocado slices and spinach to your bowl after warming the other ingredients to keep their texture and flavor fresh.
FAQs
Can I use other types of potatoes in this Grilled Chicken & Sweet Potato Bowl Recipe?
Absolutely! While sweet potatoes add a lovely sweetness and vibrant color, you can substitute with regular white or Yukon gold potatoes. Just adjust cooking time to ensure they are tender but not mushy.
What’s the best way to know when the grilled chicken is done?
The safest method is to use a meat thermometer; the internal temperature should reach 165°F (75°C). Otherwise, ensure the juices run clear when you cut into the thickest part, with no pink remaining.
Can I make this bowl vegetarian?
Yes! Swap the grilled chicken for grilled tofu, tempeh, or even chickpeas for a plant-based protein alternative. The sweet potatoes and veggies still shine beautifully with these options.
Is this recipe gluten-free?
Definitely. None of the ingredients contain gluten, making this bowl a naturally gluten-free, nutritious meal option.
How do I keep the avocado from browning?
To slow browning, toss avocado slices with a bit of lemon juice before adding them to your bowl. This helps maintain their fresh look and flavor longer.
Final Thoughts
This Grilled Chicken & Sweet Potato Bowl Recipe is truly one of those meals that feels like a warm hug on a plate. It’s fresh, flavorful, and full of wholesome ingredients that nourish both your body and your taste buds. The ease of preparation combined with the bright, balanced flavors makes it perfect for weeknights or meal prep. I can’t wait for you to make it and fall in love with this bowl as much as I have!
Print
Grilled Chicken & Sweet Potato Bowl Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and healthy Grilled Chicken & Sweet Potato Bowl featuring tender grilled chicken breasts, perfectly cooked sweet potatoes, fresh spinach, cherry tomatoes, creamy avocado, and tangy feta cheese, all served with refreshing lemon wedges. This bowl is perfect for a nutritious lunch or dinner that balances protein, vegetables, and wholesome carbs.
Ingredients
Protein and Vegetables
- 2 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced
Seasonings and Others
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- Lemon wedges, for serving
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure a hot surface for grilling the chicken breasts evenly.
- Prepare the Chicken: In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this seasoning mixture evenly over the chicken breasts to flavor them.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from the grill and let them rest for a few minutes before slicing to retain juiciness.
- Cook the Sweet Potatoes: While grilling the chicken, bring a pot of water to a boil. Add the peeled and cubed sweet potatoes and cook for 10-15 minutes or until they are tender when pierced with a fork. Drain the water and set the sweet potatoes aside.
- Assemble the Bowl: In a large bowl, combine the cooked sweet potatoes, fresh spinach, halved cherry tomatoes, sliced avocado, and the grilled chicken sliced into strips.
- Add the Feta Cheese: Sprinkle crumbled feta cheese over the assembled ingredients to add a salty and creamy contrast to the bowl.
- Serve: Serve the bowl with lemon wedges on the side to allow guests to squeeze fresh lemon juice over the dish, enhancing its freshness and brightness.
Notes
- For extra flavor, marinate the chicken in the seasoning mixture for 30 minutes prior to grilling.
- You can substitute spinach with kale or mixed greens based on your preference.
- Roasted sweet potatoes can be used instead of boiled for a caramelized texture and deeper flavor.
- Leftover grilled chicken can be stored in the refrigerator and used within 3 days.
- Adjust seasoning levels according to dietary restrictions for salt or spice tolerance.
