Description
A wholesome bowl filled with juicy grilled chicken, roasted sweet potatoes, and fresh, nourishing toppings.
Ingredients
2 medium sweet potatoes, peeled and diced
2 tbsp olive oil, divided
1 tsp paprika
1 lb boneless, skinless chicken breasts
1 tsp garlic powder
Salt and black pepper, to taste
2 cups mixed greens or baby spinach
1 cup cherry tomatoes, halved
½ cup cucumber, sliced
¼ cup feta cheese (optional)
2 tbsp balsamic vinaigrette or lemon-tahini dressing
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
While sweet potatoes roast, season chicken breasts with garlic powder, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat. Brush with remaining olive oil and grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest, then slice.
In serving bowls, arrange mixed greens, roasted sweet potatoes, tomatoes, and cucumber.
Top with sliced grilled chicken and sprinkle with feta cheese (if using).
Drizzle with dressing just before serving.
Notes
Swap chicken for salmon, tofu, or chickpeas for a different protein.
Sweet potatoes can be roasted ahead of time for meal prep.
Add avocado or quinoa for extra healthy fats and fiber.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Healthy Bowls, Meal Prep
- Method: Roasting & Grilling
- Cuisine: American, Healthy Eating
