Description
A wholesome and nourishing dish combining juicy grilled chicken, tender roasted sweet potatoes, and fresh greens for a balance of protein, carbohydrates, and flavor. Perfect for a healthy lunch or dinner.
Ingredients
1.5 lbs boneless, skinless chicken (breasts or thighs)
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 large sweet potatoes (peeled & diced)
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp salt
Pinch of cayenne pepper (optional)
1 cup cooked quinoa or brown rice (optional)
1–2 cups mixed greens or spinach
1/4 avocado, sliced
1 tbsp feta or goat cheese (optional)
1 tbsp pumpkin seeds or sliced almonds (optional)
Instructions
Mix olive oil, lemon juice, Dijon mustard, garlic, oregano, smoked paprika, salt, and pepper in a bowl. Coat chicken with the marinade and marinate for at least 30 minutes.
Heat grill or grilling pan to medium-high temperature.
Toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper until coated.
Roast sweet potatoes at 400°F (200°C) for 25–30 minutes, or until tender and lightly browned.
Grill chicken over medium-high heat for 6–8 minutes per side, or until fully cooked and charred on the edges.
Assemble bowls with mixed greens, warm sweet potatoes, cooked chicken, quinoa/rice, avocado slices, cheese (if using), and pumpkin seeds/almonds as desired.
Notes
Marinate chicken for 30 minutes or up to overnight for deeper flavor.
Customize bowls with toppings like cherry tomatoes, tahini dressing, or salsa.
Meal prep components separately for ahead-of-time convenience.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Grilling & Roasting