If you’re looking for a delightful dish that’s both satisfying and packed with nutrients, you’ve come to the right place! My Grilled Chicken & Sweet Potato Bowl has quickly become a family favorite. It’s one of those recipes that shines on busy weeknights but is also perfect for casual gatherings with friends. The combination of juicy grilled chicken and sweet, tender potatoes makes it a wholesome meal that everyone will love!

What I adore about this bowl is its versatility; you can easily customize it to fit any dietary needs or personal preferences. Plus, it’s a breeze to whip up, making it an ideal choice when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Easy to Prepare: With simple ingredients and straightforward steps, you’ll have this meal ready in no time!
Family-Friendly Appeal: It’s loved by both kids and adults, making dinner stress-free and enjoyable.
Make-Ahead Convenience: You can prep the chicken and sweet potatoes in advance, saving you time during your busy week.
Flavorful and Nourishing: Each bite is bursting with flavor while providing essential nutrients.
Customizable Options: Swap out ingredients based on what you have at home or your personal taste!

Ingredients You’ll Need

You won’t need anything fancy for this recipe! Just grab some wholesome ingredients that are easy to find. Each one plays a key role in creating that delicious flavor profile we crave.

For the Marinade

1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Thighs offer more flavor and moisture, while breasts are leaner. Trim any excess fat.
2 tablespoons Olive Oil: Extra virgin for best flavor; it helps with browning and prevents sticking.
2 tablespoons Lemon Juice: Freshly squeezed is best; it adds brightness and tenderizes the meat.
1 tablespoon Dijon Mustard: Adds tangy depth and helps emulsify the marinade.
2 cloves Garlic, minced: Fresh garlic provides an aromatic punch.
1 teaspoon Dried Oregano: Or 1 tablespoon fresh, chopped for extra freshness.
1 teaspoon Smoked Paprika: Lends beautiful color and smoky flavor.
1/2 teaspoon Salt: Or to taste; enhances all flavors.
1/4 teaspoon Black Pepper: Freshly ground for optimal taste.

For the Sweet Potatoes

2 large Sweet Potatoes (about 1.5 lbs): Peeled and diced into 1-inch cubes for even cooking.
1 tablespoon Olive Oil: Helps them crisp up and prevents sticking.
1/2 teaspoon Smoked Paprika: Complements the chicken’s smokiness perfectly.
1/4 teaspoon Garlic Powder: For an extra layer of savory flavor.
1/4 teaspoon Salt: Or to taste.
Pinch of Cayenne Pepper (optional): For a little kick of heat.

Optional Bases & Toppings

1 cup Cooked Quinoa or Brown Rice (optional base): Adds complex carbohydrates and fiber.
1-2 cups Mixed Greens or Spinach (optional base): For added freshness and nutrients.
1/4 Avocado, sliced or diced: Provides healthy fats and creaminess.
1 tablespoon Crumbled Feta Cheese or Goat Cheese (optional): Adds a salty, tangy element if desired.
1 tablespoon Toasted Pumpkin Seeds or Sliced Almonds (optional): For crunch and healthy fats.

For the Tahini Dressing

1/4 cup Tahini: Well-stirred as it can separate over time.
2 tablespoons Lemon Juice: Freshly squeezed for brightness.
1 tablespoon Maple Syrup or Honey (optional): Balances the tahini’s richness with sweetness.
1 clove Garlic, minced or grated: For a subtle garlic note in your dressing.
2-4 tablespoons Ice Water: To thin to your desired consistency.
Pinch of Salt: To taste.

Variations

One of my favorite things about this Grilled Chicken & Sweet Potato Bowl is how flexible it is! You can easily tailor it to your taste or dietary needs.

Swap the protein: Use turkey breast or firm tofu if you’re looking for something different!
Change the veggies: Add roasted Brussels sprouts or bell peppers for variety in texture and flavor!
Try different grains: Use farro, barley, or even couscous instead of quinoa or brown rice for a new twist!
Experiment with toppings: Top your bowl with sunflower seeds or chickpeas for added crunch and protein!

How to Make Grilled Chicken & Sweet Potato Bowl

Step 1: Marinate the Chicken

Start by marinating your chicken. Combine olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and black pepper in a bowl. Mix well! This step is crucial because marinating infuses your chicken with tons of flavor while keeping it juicy during grilling.

Step 2: Prepare the Sweet Potatoes

While your chicken marinates (at least 30 minutes), preheat your oven to 425°F (220°C). Toss your diced sweet potatoes in olive oil, smoked paprika, garlic powder, salt, and cayenne pepper if using. Spread them out on a baking sheet lined with parchment paper. Roasting them brings out their natural sweetness and gives them a lovely crispy texture!

Step 3: Grill the Chicken

Once marinated, heat your grill over medium-high heat. Grill the chicken thighs or breasts for about 6-7 minutes per side until cooked through (internal temperature should reach 165°F). Letting them rest before slicing allows juices to redistribute so every bite stays moist!

Step 4: Assemble Your Bowl

To build your bowl, start with a base of quinoa or brown rice if desired. Layer on mixed greens followed by sweet potato cubes. Slice up your grilled chicken next—don’t forget about avocado slices! Drizzle tahini dressing over everything before adding optional toppings like feta cheese or pumpkin seeds. Voilà!

Enjoy every delicious bite of this Grilled Chicken & Sweet Potato Bowl—it’s sure to become one of your go-to recipes!

Pro Tips for Making Grilled Chicken & Sweet Potato Bowl

Creating a perfect Grilled Chicken & Sweet Potato Bowl is all about the details, so here are some tips to elevate your dish!

Marinate Longer: Allowing the chicken to marinate for at least an hour (or overnight) enhances its flavor and tenderness, making every bite juicy and delicious.
Preheat Your Grill: A well-heated grill ensures that your chicken gets those beautiful sear marks while locking in moisture. Aim for a high temperature before placing the chicken on.
Use a Meat Thermometer: Cooking chicken to the right internal temperature (165°F or 75°C) prevents undercooking and ensures safety while achieving the juiciest results.
Don’t Crowd the Grill: Give each piece of chicken enough space on the grill to cook evenly. Crowding can lead to steaming rather than searing, which affects texture.
Experiment with Textures: Adding crunchy elements like toasted pumpkin seeds or sliced almonds not only enhances flavor but also provides a satisfying crunch that contrasts beautifully with the creamy avocado and tender sweet potatoes.

How to Serve Grilled Chicken & Sweet Potato Bowl

Serving your Grilled Chicken & Sweet Potato Bowl can be as creative as you want! Here are some ideas to make your presentation pop and provide a delightful dining experience.

Garnishes

Fresh Herbs: Chopped parsley or cilantro adds a burst of freshness and color.
Lemon Wedges: Providing lemon wedges allows guests to squeeze fresh juice over their bowl, enhancing flavors.
Red Pepper Flakes: A sprinkle of red pepper flakes offers a hint of heat and visual appeal.

Side Dishes

Cucumber Salad: A refreshing cucumber salad tossed in a light vinaigrette complements the heartiness of the bowl while adding crunch.
Roasted Brussels Sprouts: These are caramelized and crispy, making for a savory side that pairs well with both chicken and sweet potatoes.
Garlic Hummus with Veggies: A creamy hummus served with crunchy vegetable sticks adds an extra protein boost and keeps the meal light.
Quinoa Tabbouleh: This herby salad made with quinoa, tomatoes, cucumbers, and parsley brightens up your plate with fresh flavors and textures.

Enjoy crafting this vibrant bowl filled with wholesome ingredients that not only nourish but also delight!

Make Ahead and Storage

Meal prepping is a fantastic way to save time and ensure you have delicious, healthy meals ready to go. The Grilled Chicken & Sweet Potato Bowl is perfect for this, as it stores well and can be enjoyed throughout the week.

Storing Leftovers

Store any leftover grilled chicken and sweet potatoes in an airtight container.
Keep them in the refrigerator for up to 4 days.
If you’ve added greens or avocado, consider storing them separately to maintain freshness.

Freezing

Allow the cooked chicken and sweet potatoes to cool completely before freezing.
Place them in freezer-safe bags or containers, making sure to remove as much air as possible.
They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the chicken and sweet potatoes in a microwave-safe dish and cover with a lid or microwave-safe wrap.
Heat on medium power for about 2-3 minutes, stirring halfway through.
Alternatively, reheat in a skillet over medium heat until warmed through.

FAQs

Here are some common questions that might come up when making your Grilled Chicken & Sweet Potato Bowl.

Can I make this Grilled Chicken & Sweet Potato Bowl ahead of time?

Absolutely! This bowl is perfect for meal prep. You can grill the chicken and roast the sweet potatoes ahead of time, then assemble your bowl when you’re ready to eat.

What can I substitute for quinoa or rice in the Grilled Chicken & Sweet Potato Bowl?

If you prefer not to use quinoa or rice, consider using farro, barley, or even cauliflower rice for a lighter option. Each brings its unique flavor and texture!

How long does the tahini dressing last?

The tahini dressing can be stored in an airtight container in the fridge for up to one week. Just give it a good stir before using!

Can I use other vegetables in this bowl?

Definitely! Feel free to add any seasonal vegetables you enjoy. Roasted bell peppers, zucchini, or broccoli would all work wonderfully.

Is this recipe suitable for meal prep?

Yes! The Grilled Chicken & Sweet Potato Bowl is great for meal prep. You can divide it into individual portions for easy grab-and-go lunches throughout the week.

Final Thoughts

I hope you enjoy making and savoring this delightful Grilled Chicken & Sweet Potato Bowl as much as I do! It’s a nourishing dish that combines vibrant flavors with wholesome ingredients—all while being simple enough for any night of the week. Don’t hesitate to experiment with your toppings and dressings. Happy cooking!

Grilled Chicken & Sweet Potato Bowl

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Author: Autumn
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
Category: Dinner
Method: Grilling and Roasting
Cuisine: American

Print Recipe

Description

Indulge in the vibrant flavors of this Grilled Chicken & Sweet Potato Bowl, a perfect blend of juicy grilled chicken and naturally sweet roasted sweet potatoes. This dish is not only satisfying but also packed with essential nutrients, making it a family favorite for busy weeknights or casual gatherings. With its customizable nature, you can easily adapt it to suit your taste preferences or dietary needs. Whip it up in no time, and enjoy the delightful combination of textures and flavors that will leave everyone craving more!

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs or breasts
2 large sweet potatoes (about 1.5 lbs)
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for sweet potatoes)
1/2 teaspoon smoked paprika (for sweet potatoes)
1/4 teaspoon garlic powder
1/4 teaspoon salt (for sweet potatoes)
Pinch of cayenne pepper (optional)
1 cup cooked quinoa or brown rice (optional base)
1–2 cups mixed greens or spinach (optional base)
1/4 avocado, sliced or diced
1 tablespoon crumbled feta cheese or goat cheese (optional)
1 tablespoon toasted pumpkin seeds or sliced almonds (optional)
1/4 cup tahini
2 tablespoons lemon juice (for dressing)
1 tablespoon maple syrup or honey (optional)
1 clove garlic, minced or grated (for dressing)
2–4 tablespoons ice water (for dressing)
Pinch of salt (for dressing)

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Instructions

Marinate the chicken by mixing olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper. Let it sit for at least 30 minutes.
Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and optional cayenne pepper. Spread on a baking sheet lined with parchment paper.
Roast sweet potatoes for about 25-30 minutes until tender and crispy.
Grill marinated chicken on medium-high heat for 6-7 minutes per side until cooked through (internal temperature should reach 165°F).
Assemble your bowl starting with quinoa or brown rice as the base. Layer mixed greens, roasted sweet potatoes, sliced grilled chicken, avocado slices, and drizzle with tahini dressing.