Name: Loaded Grilled Chicken & Sweet Potato Power Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 4 cups mixed greens; 1 1/2 cups cherry tomatoes, halved; 1 large avocado, diced; 1/4 small red onion, thinly sliced; 1/2 cup feta cheese, crumbled; 1/2 cup plain Greek yogurt; 2 tablespoons lemon juice; 1 tablespoon tahini; 1 teaspoon honey; 2 tablespoons water, as needed to thin; 1/4 teaspoon kosher salt

Description

This Loaded Grilled Chicken & Sweet Potato Power Bowl is a high protein, gluten free dinner packed with juicy grilled chicken, caramelized sweet potatoes, crisp greens, and a zesty creamy dressing. Perfect for meal prep or weeknights, this healthy power bowl balances sweet, savory, and tangy flavors while delivering fiber, vitamins, and satisfying crunch.

Ingredients

2 boneless skinless chicken breasts

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

4 cups mixed greens

1 1/2 cups cherry tomatoes, halved

1 large avocado, diced

1/4 small red onion, thinly sliced

1/2 cup feta cheese, crumbled

1/2 cup plain Greek yogurt

2 tablespoons lemon juice

1 tablespoon tahini

1 teaspoon honey

2 tablespoons water, as needed to thin

1/4 teaspoon kosher salt

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Instructions

1. Heat oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Roast on a sheet pan for 25 to 30 minutes until caramelized and tender.

2. Rub chicken with 1 tablespoon olive oil, remaining salt and pepper, garlic powder, and paprika. Grill over medium high heat 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

3. Whisk yogurt, lemon juice, tahini, honey, water, and salt until smooth and pourable. Adjust with more water or lemon to taste.

4. Build bowls with mixed greens, roasted sweet potatoes, sliced chicken, tomatoes, avocado, and red onion.

5. Sprinkle with feta and drizzle dressing over the top. Serve immediately.

Notes

Resting the chicken before slicing keeps it juicy and easier to cut into clean strips.

Spacing sweet potatoes on the pan helps them roast instead of steam for better caramelization.

Season thoughtfully at every stage – potatoes, chicken, and dressing – for layered flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Grilled, Roasted
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 12 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 11 g
Protein: 45 g
Cholesterol: 115 mg