Grilled Chicken & Sweet Potato Bowl
A colorful and nutritious bowl featuring grilled chicken, roasted sweet potatoes, fresh spinach, and feta cheese, perfect for a quick meal.
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
This bowl is perfect on its own but can be paired with a light dressing or your favorite sauce. Store leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado separate if possible to prevent browning. Marinating the chicken a few hours before cooking can enhance flavor. You can use any greens instead of baby spinach, and feel free to add more veggies such as bell peppers or cucumbers. For a vegetarian option, replace chicken with grilled tofu or chickpeas. Frozen sweet potatoes can be used; just ensure they are thawed and patted dry before roasting.