If you’re looking for a delicious and nutritious meal, the Grilled Chicken & Sweet Potato Bowl with Spinach & Feta is just what you need! This dish is colorful, packed with flavor, and super easy to make. It’s a perfect option for a quick weeknight dinner or a healthy lunch.
Why Make This Recipe
This recipe is not only tasty but also very healthy. The combination of lean chicken, sweet potatoes, and fresh veggies gives you energy and keeps you full. Plus, it’s a great way to sneak in some greens with baby spinach. Your family will love it, and you’ll feel good knowing you’re serving them something wholesome!
How to Make Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
Ingredients:
- 1 small chicken breast, boneless & skinless
- Salt, pepper, and paprika, to taste
- 1 tsp olive oil
- 1/2 tsp lemon juice
- 1/2 cup roasted sweet potatoes (cubed)
- 1/2 cup fresh baby spinach
- 1 tbsp crumbled feta cheese
- 1/4 avocado, sliced
- 1 tbsp pumpkin seeds
Directions:
- Preheat the oven to 400°F (200°C). Toss sweet potato cubes with a little olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- Season the chicken breast with salt, pepper, paprika, olive oil, and lemon juice. Grill or pan-sear for 5-6 minutes per side until fully cooked. Slice into strips.
- Start with a bed of fresh baby spinach. Add roasted sweet potatoes, sliced chicken, avocado, and crumbled feta. Sprinkle with pumpkin seeds for extra crunch.
- Optional: Drizzle with balsamic glaze for added flavor! Serve and enjoy.
How to Serve Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
This bowl is perfect on its own, but don’t hesitate to pair it with a light dressing or your favorite sauce. It makes a wonderful lunch meal prep option, too!
How to Store Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
You can store leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado separate if possible to prevent it from browning.
Tips to Make Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
- If you want extra flavor, marinate the chicken a few hours before cooking.
- You can use any greens you like instead of baby spinach.
- Feel free to add more veggies, like bell peppers or cucumbers.
Variation
You can easily make this recipe vegetarian by replacing the chicken with grilled tofu or chickpeas.
FAQs
1. Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes. Just make sure they are thawed and patted dry before roasting.
2. How can I make this recipe spicier?
Add a pinch of cayenne pepper or a splash of hot sauce to the chicken seasoning for an extra kick.
3. What can I substitute for feta cheese?
If you don’t have feta, you can try using goat cheese or omit cheese altogether for a dairy-free option.
Grilled Chicken & Sweet Potato Bowl
Ingredients
For the Chicken
- 1 small boneless & skinless chicken breast
- 1 tsp olive oil
- 1/2 tsp lemon juice
- Salt, pepper, and paprika, to taste
For the Bowl
- 1/2 cup roasted sweet potatoes, cubed
- 1/2 cup fresh baby spinach
- 1 tbsp crumbled feta cheese
- 1/4 avocado, sliced
- 1 tbsp pumpkin seeds for extra crunch
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 20-25 minutes until golden and tender.
- Season the chicken breast with salt, pepper, paprika, olive oil, and lemon juice.
Cooking
- Grill or pan-sear the chicken for 5-6 minutes per side until fully cooked. Slice into strips.
Assembly
- Start with a bed of fresh baby spinach. Add roasted sweet potatoes, sliced chicken, avocado, and crumbled feta.
- Sprinkle with pumpkin seeds for extra crunch.
- Optional: Drizzle with balsamic glaze for added flavor! Serve and enjoy.
Notes
ANNONCE
