Chicken & Sweet Potato Bowl

This vibrant grilled chicken and sweet potato bowl has become my go-to dinner solution when I want something nutritious yet satisfying. The combination of lean protein, complex carbs, and colorful vegetables creates a perfectly balanced meal that fuels your body and delights your taste buds.

I first created this recipe when trying to break out of my dinner rut last summer. What started as a simple way to use leftover grilled chicken has evolved into my most requested healthy meal whenever friends come over for casual dinners.

Ingredients

• Boneless skinless chicken breasts provide lean protein that keeps you satisfied. Look for organic or free range options when possible for best flavor.
• Sweet potatoes deliver complex carbohydrates and a natural sweetness. Choose firm potatoes with uniform color for even cooking.
• Bell peppers add vibrant color and vitamin C. Red peppers offer the sweetest flavor but any color works beautifully.
• Broccoli florets provide cruciferous vegetable benefits and pleasant texture contrast. Select bright green heads with tight florets.
• Olive oil helps vegetables caramelize and prevents sticking. Extra virgin provides best flavor.
• Garlic powder infuses savory notes throughout without burning like fresh garlic might.
• Paprika adds subtle smokiness and beautiful color to the chicken. Spanish paprika offers more depth.
• Salt and black pepper enhance all the flavors. Kosher salt and freshly ground pepper make a noticeable difference.
• Fresh cilantro brightens the finished dish with herbaceous notes. Optional but highly recommended.
• Lime wedges add a final touch of acidity that balances the sweetness of the potatoes.

Step-by-Step Instructions

Preheat Your Equipment

Turn your grill to medium high heat or preheat your oven to 400°F for the sweet potatoes. Allowing proper preheating ensures even cooking and those beautiful grill marks on the chicken. Take this time to chop all your vegetables so everything is ready to go.

Season The Protein

Place chicken breasts between plastic wrap and gently flatten to even thickness for consistent cooking. Drizzle with olive oil then sprinkle evenly with garlic powder, paprika, salt and pepper on both sides. Really work the seasoning into the meat with your fingers to maximize flavor.

Prepare Sweet Potatoes

Cut sweet potatoes into uniform 3/4 inch cubes so they cook evenly. Toss thoroughly in a bowl with olive oil until each piece is lightly coated. Season generously with salt and pepper. Spread in a single layer on a baking sheet with space between pieces to promote browning.

Grill The Chicken

Place seasoned chicken on the hottest part of your grill. Allow it to cook undisturbed for 6 minutes before flipping. This develops those beautiful grill marks and caramelization. Cook for another 6 minutes on the second side until internal temperature reaches 165°F. Let rest for at least 5 minutes before slicing.

Roast The Sweet Potatoes

While chicken cooks, roast sweet potatoes in the oven for 25 minutes. Halfway through, use a spatula to flip them for even browning. They should be tender inside with caramelized edges when done. A fork should easily pierce the largest pieces.

Grill The Vegetables

Toss bell peppers and broccoli with a light coating of olive oil, salt and pepper. Place directly on the grill beside the chicken during the last 5 minutes of cooking. Turn occasionally until they have light char marks but still maintain some crispness.

Slice The Chicken

After resting, slice chicken against the grain into half inch strips. This makes each bite tender and easy to eat. The resting period is crucial as it allows juices to redistribute throughout the meat.

Assemble Your Bowl

Start with a base of roasted sweet potatoes. Arrange grilled vegetables on one side and sliced chicken on the other for visual appeal. This arrangement also makes it easy to adjust portions based on your preferences.

Add Final Touches

Scatter fresh cilantro leaves over the top. Serve with lime wedges for squeezing over the entire bowl just before eating. The acid from the lime brightens all the flavors and adds a finishing touch.

Bookmark

The sweet potatoes are truly the star of this dish for me. I discovered that roasting them at a slightly higher temperature gives them those irresistible caramelized edges that contrast beautifully with their creamy centers. My husband, who claimed to dislike sweet potatoes for years, now requests this dish specifically because of how delicious they turn out.

Make Ahead Options

This bowl works beautifully for meal prep. You can grill the chicken and vegetables and roast the sweet potatoes up to three days in advance. Store components separately in airtight containers in the refrigerator. When ready to eat, you can enjoy cold or reheat gently in the microwave for 1-2 minutes. The flavors actually develop nicely as they sit, making day two sometimes even more delicious than day one.

Customization Ideas

The beauty of this recipe is how adaptable it is to different dietary needs and preferences. For a vegetarian version, substitute the chicken with grilled halloumi cheese or marinated tofu. If you prefer different vegetables, zucchini, mushrooms, and asparagus all grill beautifully. You can also change up the flavor profile by using different spice blends like cajun seasoning, italian herbs, or a curry powder blend instead of the paprika and garlic powder.

Serving Suggestions

While delicious on its own, this bowl can be elevated with simple additions. Try drizzling with a sauce like chimichurri, tahini dressing, or even a simple combination of Greek yogurt with lemon juice and herbs. For additional texture, sprinkle with toasted pumpkin seeds or chopped almonds. If you need more substance, serve alongside a simple green salad or add a scoop of cooked quinoa or brown rice to the base of the bowl.

The Power of Proper Seasoning

One of the secrets to making this simple dish taste restaurant quality is proper seasoning at each stage. Season the chicken generously before grilling. Add salt to the sweet potatoes before roasting. Even the vegetables need a light sprinkle of salt and pepper before hitting the grill. This layering of seasoning creates depth of flavor that makes each component delicious both individually and together in the final bowl.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, ensure the meat is no longer pink in the center and the juices run clear when pierced.

→ Can I prepare this dish ahead of time?

Yes! This bowl is perfect for meal prep. Cook all components, store them separately in airtight containers in the refrigerator for up to 3 days, and assemble when ready to eat. Reheat the chicken and vegetables gently to avoid drying them out.

→ What can I substitute for sweet potatoes?

Regular potatoes, butternut squash, or cauliflower rice make excellent alternatives. For a lower-carb option, try roasted cauliflower or additional vegetables like zucchini or mushrooms.

→ Is this dish gluten-free?

Yes, this dish is naturally gluten-free as written. Just ensure any additional seasonings or sauces you might add don't contain hidden gluten ingredients.

→ What sauce would pair well with this bowl?

A simple tahini drizzle, avocado sauce, or Greek yogurt-based dressing would complement these flavors perfectly. For added kick, try a sriracha mayo or chimichurri sauce.

→ How can I make this dish vegetarian?

Replace the chicken with plant-based alternatives like grilled tofu, tempeh, or chickpeas seasoned with the same spice blend. Roasted chickpeas add a nice protein boost and delightful crunch.