Let me tell you about my weeknight lifesaver – this grilled chicken and sweet potato bowl that somehow manages to be both ridiculously healthy and completely satisfying. I stumbled onto this combo years ago when I needed something quick after work that wouldn’t leave me raiding the fridge at midnight. Now it’s my go-to at least twice a week!
The magic happens when juicy grilled chicken meets those caramelized sweet potato cubes – that perfect balance of smoky and sweet gets me every time. What I love most is how this bowl fills me up without weighing me down. Between the lean protein and fiber-packed sweet potatoes, it’s the kind of meal that powers me through evening workouts or Netflix binges with equal enthusiasm.
My husband jokes that our grill has permanent chicken marks from how often I make this recipe. But when something’s this easy and delicious, why wouldn’t you? In about 35 minutes flat, you’ve got a colorful, nutrient-packed dinner that tastes way more indulgent than it actually is. Trust me, after one bite you’ll understand why this grilled chicken and sweet potato bowl never gets old in our house.
Why You’ll Love This Grilled Chicken & Sweet Potato Bowl
This isn’t just another boring healthy meal—it’s the kind of dinner that actually makes you excited to eat well. Here’s why it’s been on constant rotation in my kitchen for years:
- Weeknight magic: From fridge to table in 35 minutes flat (even faster if you cheat and buy pre-cut sweet potatoes like I sometimes do).
- Flavor bomb: That smoky paprika-garlic rub on the chicken? Absolute perfection with the natural sweetness of the potatoes.
- Meal prep superstar: Makes killer leftovers—I often double the recipe for easy lunches all week.
- Endlessly adaptable: Swap in whatever veggies you’ve got, drizzle with your favorite sauce, or add grains for extra heft.
Honestly, the hardest part is deciding which version to make next!
Ingredients for Grilled Chicken & Sweet Potato Bowl
Grab these simple ingredients – I bet you’ve got most in your pantry already! Here’s what you’ll need for two hearty servings:
- 1 lb chicken breast (boneless, skinless – look for plump, even-sized pieces)
- 2 medium sweet potatoes (about 1 lb total, peeled and cubed into 1-inch pieces)
- 1 tbsp olive oil (the good stuff – it makes all the difference)
- 1 tsp salt (I use kosher, but table salt works too)
- 1/2 tsp black pepper (freshly cracked if you can!)
- 1 tsp paprika (smoked or sweet – your choice)
- 1/2 tsp garlic powder (not garlic salt!)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – this recipe is super flexible! Chicken thighs work beautifully if you prefer darker meat (just grill a few minutes longer). Out of sweet potatoes? Try butternut squash – it roasts up just as nicely. That paprika can swap for equal parts cumin or chili powder if you want more heat. And hey, if you’ve got fresh garlic instead of powder, mince up a clove and mix it right into the olive oil before tossing with the potatoes. The only non-negotiable? That olive oil – please don’t use vegetable oil, it just doesn’t get the same caramelization!
How to Make Grilled Chicken & Sweet Potato Bowl
Alright, let’s get cooking! This comes together so easily – just follow these simple steps and you’ll have the most satisfying bowl in no time. I promise it’s harder to decide what to watch on TV than it is to make this meal!
Step 1: Prep the Sweet Potatoes
First things first – preheat that oven to 400°F (200°C) so it’s nice and hot when we’re ready. Now grab your sweet potatoes and chop them into 1-inch cubes – no need to be perfect, just aim for roughly equal sizes so they cook evenly. Toss those beauties in a bowl with the olive oil, salt, pepper, paprika and garlic powder. I like to use my hands to really massage the seasoning in – gets every nook and cranny coated!
Spread them out in a single layer on a baking sheet (parchment paper saves cleanup!) and pop them in the oven. They’ll need about 25 minutes total, but give them a good stir halfway through so they caramelize evenly. You’ll know they’re done when you can easily pierce a cube with a fork.
Step 2: Grill the Chicken
While the potatoes are roasting, fire up your grill to medium-high heat (about 375-400°F). Pat your chicken breasts dry with paper towels – this helps get that gorgeous sear! Season both sides generously with the same spice mix you used on the potatoes (I usually make a little extra blend for this).
Grill the chicken for 6-7 minutes per side, resisting the urge to poke and prod it too much. You’ll know it’s ready when the internal temp hits 165°F or the juices run clear. Pro tip: let it rest for 5 minutes before slicing – this keeps all those delicious juices inside where they belong!
Step 3: Assemble the Bowl
This is where the magic happens! Start with a base of those gorgeous roasted sweet potatoes – their edges should be slightly crispy and caramelized. Slice your rested chicken against the grain into thick strips and arrange them over the potatoes. Want to take it next level? Add some fresh chopped parsley or cilantro for color, or drizzle with a quick yogurt sauce (just mix Greek yogurt with lemon juice and a pinch of salt).
The beauty is you can build it however you like! Sometimes I’ll throw in some baby spinach or roasted red peppers if I’m feeling fancy. Just grab a fork and dig in – that perfect bite of smoky chicken and sweet potatoes is everything!
Tips for Perfect Grilled Chicken & Sweet Potato Bowls
After making this recipe more times than I can count, here are my hard-earned tricks for bowl perfection every time:
- Give your grill space to breathe: Crowding leads to steaming instead of searing – leave at least an inch between chicken pieces for those gorgeous grill marks.
- The halfway flip is key: When roasting sweet potatoes, don’t skip stirring them at the 15-minute mark – this ensures even caramelization on all sides.
- Patience pays off: Letting the chicken rest 5 minutes before slicing keeps it juicy – I set a timer because I’m always tempted to cut in too soon!
- Spice smart: Double the seasoning mix if you’re like me and love extra flavor – it’s perfect for dusting the finished bowl too.
Follow these little tips and you’ll be a bowl-making pro in no time!
Serving Suggestions
Oh, the fun part—making it your own! While this grilled chicken and sweet potato bowl is amazing solo, here’s how I like to jazz it up when I’m feeling fancy. Toss in a handful of fresh arugula or baby spinach for some green crunch. Got leftover quinoa or rice? Perfect base layer! And don’t even get me started on toppings—a creamy avocado slice, a drizzle of spicy sriracha mayo (just mix mayo with hot sauce!), or my go-to garlicky yogurt sauce (Greek yogurt + lemon + minced garlic) takes it over the top. The bowl’s your canvas—paint it delicious!
Storage & Reheating
Here’s how I keep leftovers tasting just as good as day one! Store the chicken and sweet potatoes separately in airtight containers – they’ll stay fresh in the fridge for about 3 days. When reheating, I zap the chicken gently at 50% power to keep it moist, and always give the sweet potatoes a quick crisping in a dry skillet to revive their texture. Pro tip: a splash of water in the microwave helps prevent the chicken from drying out!
Grilled Chicken & Sweet Potato Bowl FAQs
Over the years, I’ve gotten so many great questions about this recipe – let me answer the ones that keep popping up!
Can I bake the chicken instead of grilling?
Absolutely! Just pop it on a parchment-lined baking sheet at 400°F for 20-25 minutes (same temp as the sweet potatoes – multitasking win!). You won’t get those pretty grill marks, but the flavor’s still fantastic.
How do I meal prep these bowls?
My Sunday routine: roast a big batch of sweet potatoes and grill extra chicken. Store them separately in the fridge, then assemble bowls each day – they stay fresh for 3-4 days. The chicken makes killer salads too!
Can I use frozen sweet potatoes?
Yes, but thaw them first and pat them dry – otherwise they’ll steam instead of caramelize. I keep a bag of frozen cubed sweet potatoes for emergencies, but fresh really does taste better.
Got more questions? Just ask – I could talk about this recipe all day!
Nutrition Information
Just a heads up – these numbers are estimates since ingredients can vary, but here’s the nutritional breakdown per serving (one generous bowl): 350 calories, 35g protein, 30g carbs (5g fiber, 8g sugar), and 10g fat (2g saturated). It’s packed with vitamin A from those sweet potatoes and lean protein to keep you full!
Share Your Creation!
Nothing makes me happier than seeing your versions of this bowl! Snap a pic and tag me – I live for those crispy sweet potato shots and juicy chicken close-ups. Let’s swap bowl-spiration!
Print
Flavor-Packed Grilled Chicken & Sweet Potato Bowl in 35 Mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A healthy and flavorful bowl featuring grilled chicken and roasted sweet potatoes.
Ingredients
- 1 lb chicken breast
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Preheat grill to medium-high heat.
- Cut sweet potatoes into cubes and toss with olive oil, salt, pepper, paprika, and garlic powder.
- Grill chicken for 6-7 minutes per side until cooked through.
- Roast sweet potatoes at 400°F for 25 minutes until tender.
- Slice chicken and serve over sweet potatoes.
Notes
- Marinate chicken for extra flavor.
- Adjust seasoning to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
