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Grilled Chicken & Sweet Potato Bowl with Avocado Salsa

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A healthy and flavorful bowl featuring grilled chicken, roasted sweet potatoes, and a fresh avocado salsa.

Ingredients

Scale
  • For the Grilled Chicken:
  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • For the Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Avocado Salsa:
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt to taste
  • For the Bowl Base:
  • 2 cups cooked quinoa or rice
  • Mixed greens (optional)

Instructions

  1. Preheat grill to medium-high heat.
  2. In a bowl, toss chicken strips with olive oil, smoked paprika, and garlic powder until evenly coated.
  3. Grill chicken for 4-5 minutes per side or until cooked through and internal temperature reaches 165°F. Set aside.
  4. Preheat oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
  5. Roast sweet potatoes for 20-25 minutes, flipping halfway, until tender and lightly browned.
  6. While potatoes roast, prepare avocado salsa: In a small bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt. Gently mix.
  7. Assemble bowls: Divide cooked quinoa or rice among bowls. Top with mixed greens if desired, then add grilled chicken strips and roasted sweet potatoes.
  8. Spoon avocado salsa over each bowl and serve immediately.

Notes

For extra flavor, marinate the chicken for 30 minutes before grilling. Sweet potatoes can be swapped for butternut squash if desired.

Nutrition

Find it online: https://cheerychop.com/grilled-chicken-sweet-potato-bowl/