Grilled Chicken and Sweet Potato Bowl

Name: Grilled Chicken and Sweet Potato Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless); 600 g sweet potato (peeled, cubed into 1-inch pieces); 150 g mixed greens (spinach, arugula, or spring mix); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 1 tsp paprika; 1 pinch cumin powder; 0.25 tsp salt; 1 pinch black pepper; 1 pinch red chili flakes (optional, for heat); 150 g cherry tomato (halved); 1 pcs avocado (sliced)

RATING

0.0/5

TASTE SCORE

9/10

Juicy grilled chicken breast served over a bed of warm roasted sweet potatoes, fresh greens, and a zesty lemon dressing. This colorful, protein-packed bowl comes together quickly and makes you feel like you're eating something special even on a busy weeknight. It's hearty, clean, and full of texture — smoky, sweet, and bright all in one bowl.

PREP

15m

COOK

35m

SERVES

1 BOWL

521 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Preheat the oven and prep the sweet potatoes.
1.Preheat oven to 425°F (220°C).
2.Peel sweet potatoes and cut into 1-inch cubes.
3.Toss cubes with 1 tbsp olive oil, a pinch of salt, and black pepper.
4.Spread in a single layer on a baking sheet.
TIPKeep the cubes similar in size — they roast more evenly and all finish at the same time.
bake · ~25 min
Roast the sweet potatoes until tender.
Roast in the preheated oven for 20-25 minutes, flipping halfway through. They should be golden on the edges and fork-tender.
TIPDon't crowd the pan or the potatoes will steam instead of roast.
mix · ~2 min
Make the lemon dressing.
1.In a small bowl, whisk together lemon juice, remaining 1 tbsp olive oil, minced garlic, paprika, cumin, salt, and chili flakes.
2.Set aside to let the flavors meld while you cook the chicken.
prep · ~3 min
Season the chicken breasts.
Pat the chicken breasts dry with paper towels. Brush or rub both sides with half of the prepared dressing. Save the remaining dressing for serving.
grill · ~15 min
Grill the chicken until golden and cooked through.
1.Heat a grill pan or outdoor grill over medium-high heat.
2.Place the chicken on the hot grill and cook for 6-7 minutes per side.
3.Check that the internal temperature reaches 165°F (74°C).
4.Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
TIPDon't move the chicken around once it hits the grill — let it sear undisturbed for those good char marks.
prep · ~3 min
Slice the chicken and halve the tomatoes.
1.After resting, slice the chicken breasts against the grain into strips.
2.Halve the cherry tomatoes and slice the avocado.
assemble · ~3 min
Build the bowls.
1.Divide the mixed greens among four bowls.
2.Top with roasted sweet potatoes, sliced grilled chicken, cherry tomatoes, and avocado.
3.Drizzle the remaining lemon dressing over each bowl.
serve
Serve immediately while the sweet potatoes and chicken are still warm.
The contrast of warm roasted vegetables, juicy grilled chicken, and cool fresh greens is what makes this bowl special. Serve right away for the best texture.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before marinating to ensure a good sear and prevent steaming.
2
Cut sweet potatoes into uniform 1-inch cubes so they roast evenly without burning.
3
Let the grilled chicken rest for 5 minutes before slicing to keep it juicy.
4
Reserve half the dressing for drizzling at the end — it brightens the whole bowl.
5
Flip the sweet potatoes halfway through roasting for even caramelization.
6
Slice the avocado just before serving to prevent browning.

RECIPE VARIATIONS