Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowls have totally changed how I do weeknight dinners. With juicy marinated chicken, caramelized sweet potatoes, and fresh toppings layered in a nourishing bowl, it’s the kind of meal that feels indulgent but is rooted in wholesome ingredients. It’s colorful, filling, and endlessly customizable.

Why You’ll Love This Recipe

I love how balanced this bowl is—it’s got bold, zesty flavor, satisfying texture, and a whole lot of nutritional value. It’s perfect for when I want something hearty that won’t weigh me down. My family devours it without complaint (even the picky ones), and I can make it ahead for easy lunches. Whether I serve it with grains, greens, or both, it always hits the spot.

Ingredients

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

For the Grilled Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 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

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes (about 1.5 lbs), peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• Pinch of cayenne pepper (optional)

For Assembling Each Bowl (adjust per preference):

• 1 cup cooked quinoa or brown rice
• 1–2 cups mixed greens or spinach
• 1/4 avocado, sliced
• 1 tablespoon crumbled feta or goat cheese
• 1 tablespoon toasted pumpkin seeds or sliced almonds

For the Optional Creamy Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup or honey (optional)
• 1 clove garlic, minced
• 2–4 tablespoons ice water (to thin)
• Pinch of salt

Directions

1. Marinate the Chicken
   I mix olive oil, lemon juice, mustard, garlic, oregano, smoked paprika, salt, and pepper in a bowl or zip-top bag. I add the chicken, coat it well, and marinate it in the fridge for 30 minutes to 4 hours.
2. Prepare and Roast the Sweet Potatoes
   I preheat the oven to 400°F (200°C). I toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and cayenne (if using), then roast them on a sheet pan for 20–25 minutes, flipping halfway through. They come out perfectly tender and caramelized.
3. Grill the Chicken
   I preheat the grill or grill pan to medium-high. After removing the chicken from the marinade, I grill it for 5–7 minutes per side, until the internal temperature hits 165°F (74°C). I let it rest for 5–10 minutes before slicing.
4. Make the Tahini Dressing (Optional)
   I whisk tahini, lemon juice, maple syrup or honey, and garlic in a small bowl. Then I slowly add ice water, whisking until smooth and pourable. I season it with a pinch of salt to finish.
5. Assemble the Bowls
   I divide my base—quinoa, brown rice, or greens—into bowls. I top each with roasted sweet potatoes, grilled chicken, avocado, cheese, and nuts or seeds. A drizzle of tahini dressing brings it all together.

Servings and Timing

This recipe makes 4 servings.
Active prep time: 25 minutes
Marinating time: At least 30 minutes
Cooking time: 20–30 minutes
Total time: 50–75 minutes

Variations

• Grain-Free: I skip the grains and go with just greens or cauliflower rice.
• Spicy Kick: I add a dash of hot sauce or chili flakes to the tahini dressing.
• Different Protein: I’ve swapped in grilled shrimp or salmon for a seafood version.
• Vegan Version: I use grilled tofu or chickpeas in place of chicken and keep the dressing dairy-free.
• Add Crunch: I love tossing in roasted chickpeas or sunflower seeds for extra texture.

Storage/Reheating

I store the components separately in airtight containers in the fridge for up to 3 days. The chicken and sweet potatoes reheat well in a skillet or microwave. I keep the dressing in a jar and give it a good stir or shake before using again. Assembled bowls are best eaten fresh, but they make solid leftovers too.

FAQs

Can I meal prep this bowl in advance?

Yes, and I often do. I prepare all the components—grill the chicken, roast the sweet potatoes, cook the grains—and store them separately so I can assemble fresh bowls all week long.

What’s the best way to grill indoors?

I use a grill pan on medium-high heat and make sure to oil it lightly. It gives me great grill marks and sears the chicken beautifully without needing an outdoor grill.

Can I roast the chicken instead?

Absolutely. I bake it at 400°F for 20–25 minutes or until the internal temperature reaches 165°F. I just avoid overcooking it to keep it juicy.

What can I use instead of tahini dressing?

I sometimes use a balsamic vinaigrette, green goddess dressing, or even a squeeze of lemon juice and olive oil if I want something light.

Are sweet potatoes necessary?

They’re the star of the bowl’s flavor and texture, but I’ve swapped them out with roasted butternut squash or carrots when I needed a change.

Conclusion

Grilled Chicken & Sweet Potato Bowls are the kind of meal I make on repeat. They’re flexible, nourishing, and seriously satisfying. Whether I’m prepping meals for the week or feeding the whole family, this bowl delivers color, crunch, protein, and flavor every time. It’s proof that healthy eating doesn’t have to be boring.

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