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Flavor-Packed Grilled Chicken and Sweet Potato Bowl Recipe to Try Today - Featured Image

Flavor-Packed Grilled Chicken and Sweet Potato Bowl Recipe to Try Today

Learn how to make delicious Grilled Chicken & Sweet Potato Bowl. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

When I shop for this recipe, I always prioritize fresh, high-quality ingredients because they truly make a difference in flavor. Choosing organic sweet potatoes with firm, smooth skin and chicken breasts that are fresh and pale pink ensures the best results. I also love adding fresh herbs and a squeeze of lemon to brighten everything up. If you’re short on time, pre-cut veggies or store-bought marinades can work, but nothing beats homemade.

  • 2 medium sweet potatoes, peeled and cubed
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked quinoa or brown rice (optional base)
  • 1 avocado, sliced
  • Fresh parsley or cilantro, chopped for garnish
  • Juice of 1 lemon
  • Optional: 1/4 cup crumbled feta or goat cheese

Substitutions: You can swap quinoa for couscous or wild rice if you prefer. For a dairy-free option, omit the cheese or replace it with toasted nuts or seeds for crunch. If you don’t have smoked paprika, regular paprika or cumin will add a lovely earthy note.

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
  2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and caramelized at the edges.
  3. Meanwhile, brush the chicken breasts with the remaining olive oil and season well with salt, pepper, and a pinch of smoked paprika.
  4. Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing thinly.
  5. While the chicken rests, prepare your base by warming cooked quinoa or brown rice if using.
  6. Assemble your bowls by layering the quinoa or rice, roasted sweet potatoes, grilled chicken slices, and avocado. Drizzle with fresh lemon juice and sprinkle with chopped parsley or cilantro.
  7. Optional: Add crumbled feta or goat cheese for a creamy, tangy contrast.

One tip I learned from my mom’s kitchen is resting the chicken before slicing — it keeps the meat juicy and tender every time.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Grilled Chicken & Sweet Potato Bowl, recipe, cooking, food