Grilled Chicken & Sweet Potato Bowl

Why You’ll Love This Recipe

I love how this bowl checks all the boxes—lean protein, nutritious carbs, and plenty of fresh vegetables. The smoky flavor from the grilled chicken combined with the natural sweetness of the potatoes feels like comfort food but still keeps things light. It’s also easy to prep ahead, so I can enjoy a quick and healthy meal any day of the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium sweet potatoes, peeled and cubed

• 2 tablespoons olive oil, divided

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 2 boneless, skinless chicken breasts

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 4 cups mixed salad greens

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, sliced

• 1/4 red onion, thinly sliced

• Dressing of choice (such as tahini, lemon vinaigrette, or Greek yogurt dressing)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, salt, and pepper, then roast them for 20–25 minutes until tender and slightly caramelized.

3. While the sweet potatoes roast, I preheat a grill or grill pan over medium-high heat.

4. I season the chicken breasts with garlic powder, onion powder, salt, and pepper, then brush them with the remaining olive oil.

5. I grill the chicken for 5–6 minutes per side, or until fully cooked (internal temperature reaches 165°F/74°C).

6. I let the chicken rest for a few minutes, then slice it into strips.

7. I assemble the bowls with salad greens, roasted sweet potatoes, tomatoes, cucumber, and red onion, then top with the grilled chicken.

8. I drizzle with my chosen dressing before serving.

Servings And Timing

This recipe makes 2 hearty servings and takes about 35 minutes from start to finish.

Variations

I sometimes swap the sweet potatoes for roasted butternut squash or quinoa for a different texture. For extra protein, I add boiled eggs or chickpeas. If I’m craving more flavor, I sprinkle feta cheese or avocado slices on top.

Storage/Reheating

I store the grilled chicken, roasted sweet potatoes, and vegetables separately in the fridge for up to 3 days. When reheating, I warm the chicken and potatoes in the microwave or a skillet, then assemble the bowl fresh. I keep the dressing separate until just before eating to prevent sogginess.

FAQs

Can I Use Another Protein Instead Of Chicken?

Yes, I sometimes use grilled salmon, shrimp, or tofu for variety.

Can I Make This Ahead For Meal Prep?

Absolutely. I cook the chicken and sweet potatoes ahead of time and store them separately from the greens to keep everything fresh.

What Dressings Work Best?

I love creamy tahini, lemon vinaigrette, or a simple Greek yogurt-based sauce.

How Do I Make It Spicier?

I add cayenne pepper or chili powder to the chicken seasoning for a kick.

Can I Roast The Chicken Instead Of Grilling?

Yes, roasting works well. I bake the seasoned chicken at 400°F (200°C) for about 20–25 minutes, depending on thickness.

Conclusion

I find this grilled chicken and sweet potato bowl to be a perfect mix of flavor, nutrition, and texture. It’s satisfying enough for dinner but light enough to enjoy at lunch, and the variations keep it exciting. Once I started making it, it quickly became a staple in my kitchen.