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This hearty Grilled Chicken & Sweet Potato Bowl has become my go-to recipe when I want something satisfying yet healthy. The combination of smoky grilled chicken, caramelized sweet potatoes, and customizable toppings creates a perfect balance of flavors and textures that never disappoints.
I first created this bowl during a health kick last spring, but it was so delicious it quickly became a regular in our dinner rotation. My husband, who typically reaches for seconds of anything carb-heavy, now requests this protein-packed bowl multiple times a month.
Ingredients
- Boneless chicken thighs or breasts: Thighs offer more flavor and moisture, but breasts work perfectly if you prefer leaner meat. Just be careful not to overcook them.
- Olive oil: Use extra virgin for best flavor in both the marinade and for roasting the sweet potatoes.
- Lemon juice: Fresh squeezed makes a noticeable difference in brightness and works double duty as a flavor enhancer and meat tenderizer.
- Dijon mustard: Adds depth to the marinade while helping emulsify the other ingredients.
- Fresh garlic: Mince it finely for the marinade. Pre-minced works in a pinch but fresh delivers superior flavor.
- Dried oregano: The Mediterranean notes complement the chicken beautifully. Double the amount if using fresh.
- Smoked paprika: The secret ingredient that ties everything together with its gentle smokiness.
- Sweet potatoes: Look for firm potatoes with unblemished skin. The orange varieties tend to be sweeter and more flavorful.
- Optional toppings: Avocado adds creaminess, feta provides tanginess, and seeds or nuts deliver essential crunch.
Step-by-Step Instructions
- Marinate the Chicken.
- Combine chicken with olive oil, lemon juice, Dijon, garlic, oregano, paprika, salt and pepper in a bowl or bag. Mix thoroughly to coat each piece evenly, ensuring the marinade reaches all surfaces. Refrigerate for at least 30 minutes but no more than 4 hours, as the acidity can break down the meat if left too long.
- Prep the Sweet Potatoes.
- Peel and dice sweet potatoes into uniform 1-inch cubes for even cooking. Toss with olive oil and seasonings until each piece is well coated. Spread them in a single layer on your baking sheet, leaving space between pieces to promote caramelization rather than steaming.
- Roast to Perfection.
- Place sweet potatoes in a preheated 400°F oven for 20-25 minutes. The magic happens at the 10-minute mark when you flip each piece to ensure all sides develop that desirable golden-brown exterior while maintaining a tender interior.
- Grill with Precision.
- Heat your grill to medium-high and oil the grates well. Place marinated chicken down and resist the urge to move it for the first 5 minutes. This patience allows those beautiful grill marks to form and prevents sticking. Flip once and cook until the internal temperature reaches 165°F.
- Rest the Chicken.
- After grilling, let the chicken rest undisturbed for 5-10 minutes before slicing. This crucial step allows juices to redistribute throughout the meat instead of running out when cut, resulting in significantly juicier chicken.
- Assemble Your Bowl.
- Start with your base of choice, add a generous portion of sweet potatoes and sliced chicken, then customize with toppings and dressing. The assembly is where you make this dish your own.
Save This
The smoked paprika is truly the ingredient that transformed this recipe for me. I discovered its magic after a Spanish cooking class and now keep it as a staple in my spice cabinet. My daughter, who typically picks around sweet potatoes, devours them in this bowl thanks to the smoky-sweet flavor profile.
Temperature Matters
When grilling chicken, maintaining the right temperature is crucial. Too hot and you'll char the outside while leaving the inside undercooked. Too cool and you'll miss out on those beautiful grill marks and caramelization. Medium-high heat (around 375-450°F) creates the perfect environment for juicy chicken with a flavorful crust. Always use a meat thermometer to confirm doneness rather than cutting into the meat which releases precious juices.
Make-Ahead Options
This bowl was designed with busy schedules in mind. The chicken can be marinated overnight for even more flavor penetration. Sweet potatoes can be roasted up to two days ahead and reheated when ready to serve. The tahini dressing keeps beautifully in the refrigerator for up to five days and actually improves as flavors meld. Store components separately and assemble just before eating for the freshest experience.
Seasonal Adaptations
While sweet potatoes are available year-round, this versatile bowl welcomes seasonal substitutions. In summer, try grilled zucchini or bell peppers instead of or alongside sweet potatoes. Fall brings opportunities for roasted butternut squash or delicata squash as alternatives. Winter greens like kale or swiss chard make heartier bases than summer lettuces. Spring invites asparagus or sugar snap peas as bright additions.
Common Queries
- → How should I marinate the chicken for best flavor?
Combine olive oil, lemon juice, mustard, garlic, oregano, smoked paprika, salt, and pepper. Coat the chicken evenly and marinate for at least 30 minutes, up to 4 hours.
- → Can I grill both the chicken and sweet potatoes?
Yes, sweet potatoes can be grilled in a basket or on skewers. This adds a lovely char and saves oven time. Just watch for tenderness.
- → What optional bases work well in the bowl?
Choose from cooked quinoa, brown rice, or a bed of mixed greens or spinach. They each bring fiber, nutrients, and texture variety.
- → Is there a dairy-free topping option?
For dairy-free bowls, skip cheese or use a plant-based alternative. Toasted pumpkin seeds or almonds add extra crunch and richness.
- → What dressing pairs well with this bowl?
Creamy tahini dressing is a classic match, but a simple vinaigrette or yogurt-based sauce will also complement the bowl flavors.
- → How do I know the chicken is fully cooked?
The chicken is done when juices run clear and the internal temperature reaches 165°F (74°C) as measured in the thickest part.