Loaded Grilled Chicken & Sweet Potato Power Bowl Recipe
If you are looking for a healthy, filling and tasty meal, this Loaded Grilled Chicken & Sweet Potato Power Bowl Recipe is perfect.
Ingredients
For the chicken:
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the sweet potatoes:
- 2 medium sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- Salt and pepper
For the bowl:
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 avocado sliced
- ½ cup shredded carrots
- 2 tablespoons chopped fresh parsley or cilantro
Optional dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
Preheat oven for sweet potatoes
- Set oven to 400°F (200°C). Prepare a baking sheet with parchment paper for roasting.
Prepare sweet potatoes
- Toss cubed sweet potatoes with olive oil, paprika, salt and pepper. Spread evenly on the baking sheet.
Roast sweet potatoes
- Bake sweet potatoes for 20–25 minutes until tender and slightly crispy on the edges. Stir halfway through baking.
Prepare the chicken
- Rub chicken breasts with olive oil, paprika, garlic powder, salt and pepper for full flavor.
Grill the chicken
- Cook chicken on a grill pan or outdoor grill for 6–7 minutes per side. Chicken should reach 165°F (74°C).
Let chicken rest
- Remove chicken from heat. Let it rest 5 minutes. Slice into strips for serving in the bowls.
Prepare quinoa or rice
- Cook quinoa or brown rice according to package instructions. Keep warm for assembling bowls.
Chop vegetables
- Dice cucumber, halve cherry tomatoes, slice avocado and shred carrots. Prepare fresh herbs.
Make dressing
- Whisk together olive oil, lemon juice, honey, salt and pepper. Adjust taste as needed.
Assemble power bowls
- Divide quinoa or rice into 4 bowls. Top each with roasted sweet potatoes, grilled chicken and fresh vegetables.
Add avocado and herbs
- Place avocado slices on top. Sprinkle with chopped parsley or cilantro for freshness and color.
Drizzle dressing
- Add dressing over each bowl. Serve immediately for best flavor and texture.
Notes
- Marinate chicken for extra flavor using lemon juice and garlic before grilling.
- Substitute sweet potatoes with roasted butternut squash or pumpkin.
- Add a boiled egg or chickpeas for extra protein.
- Use spinach or kale instead of quinoa for a green base.
- Make a yogurt-based dressing with garlic and lemon for creaminess.
- Prepare ingredients ahead for quick weekday meal prep.