Description
Elevate your weeknight dinner routine with the Grilled Chicken Sweet Potato Bowl – a delightful and wholesome meal that’s sure to satisfy your taste buds. This vibrant and nutrient-dense dish combines tender grilled chicken, roasted sweet potato wedges, and a creamy avocado sauce, all served over a bed of hearty greens or fluffy quinoa.
Ingredients
- 2 chicken breasts, sliced
- 2 sweet potatoes, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup mixed greens or kale
- 1 avocado, sliced
- 1 cup cooked quinoa or brown rice
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 2 tablespoon lime juice
- 1 clove garlic, minced
- 2 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
- Water to thin, as needed
Instructions
1. Preheat the Oven: Set your oven to 400°F and line a baking sheet with parchment paper.
2. Season the Sweet Potatoes: Toss the sweet potato wedges with half the olive oil, garlic powder, paprika, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20 minutes, or until tender and lightly browned.
3. Season the Chicken: While the sweet potatoes are roasting, season the chicken breasts with the remaining olive oil, salt, and pepper.
4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Grill the chicken for 5-7 minutes per side, until cooked through and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice it into bite-sized pieces.
5. Make the Avocado Sauce: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper. Blend until smooth, adding water as needed to reach the desired consistency.
6. Assemble the Bowls: Divide the quinoa or brown rice among your serving bowls. Top with mixed greens, roasted sweet potato wedges, grilled chicken, and sliced avocado. Drizzle the creamy avocado sauce over the top and serve immediately.
Notes
For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before grilling.
Try roasting the sweet potato wedges in the oven instead of grilling them for a crisper texture.
Add a sprinkle of toasted nuts or seeds, such as sliced almonds or pumpkin seeds, for a delightful crunch.
Experiment with other roasted vegetables, like Brussels sprouts or bell peppers, to mix up the flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 22 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 9 grams
- Protein: 37 grams
- Cholesterol: 70 milligrams