Name: Loaded Grilled Chicken & Sweet Potato Power Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 lemon, juiced; 2 medium sweet potatoes, peeled and cubed; 1 tablespoon olive oil; 0.5 teaspoon cumin; 0.5 teaspoon paprika; Salt and pepper to taste; 2 large carrots, peeled and cut into batons; 1 teaspoon olive oil; Pinch of salt; 1 ripe avocado, sliced; 0.25 cup chopped fresh parsley or cilantro; 1 cup shredded kale or baby spinach; Optional: cooked quinoa or brown rice; Optional: tahini or Greek yogurt dressing; Optional: pickled onions or radishes

Description

If you’re on the hunt for a meal that perfectly marries flavor, nutrition, and aesthetic appeal, the Loaded Grilled Chicken & Sweet Potato Power Bowl is your go-to option.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 lemon, juiced
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
0.5 teaspoon cumin
0.5 teaspoon paprika
Salt and pepper to taste
2 large carrots, peeled and cut into batons
1 teaspoon olive oil
Pinch of salt
1 ripe avocado, sliced
0.25 cup chopped fresh parsley or cilantro
1 cup shredded kale or baby spinach
Optional: cooked quinoa or brown rice
Optional: tahini or Greek yogurt dressing
Optional: pickled onions or radishes

Instructions

Begin by preparing the marinade. In a mixing bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and freshly squeezed lemon juice. Ensure the chicken breasts are coated thoroughly in this mixture to absorb all the flavorful spices. Set aside to marinate for at least 30 minutes, allowing the flavors to deeply penetrate the meat. If time allows, marinating overnight in the refrigerator intensifies the taste.
Preheat your oven to 425°F (220°C). While the oven heats, peel and cube the sweet potatoes and cut the carrots into baton-like strips. In separate bowls, toss these with olive oil and their respective seasonings, ensuring even coating. This will ensure the vegetables roast evenly, becoming caramelized and tender.
Spread the cubed sweet potatoes and carrot batons on a large baking sheet. Place them in the preheated oven and roast for about 25-30 minutes. Halfway through the cooking time, stir and flip the vegetables to ensure an even roast and caramelization.
Whilst your vegetables are roasting, heat a grill pan or a non-stick skillet over medium-high flame. Place the marinated chicken breasts onto the hot pan, cooking for 5-6 minutes on each side until thoroughly cooked. Once done, allow the chicken to rest for a few minutes before slicing. This is key to maintaining its juiciness.
While the chicken rests, slice your ripe avocado and massage the kale or spinach with a drizzle of olive oil or a squeeze of lemon juice. This not only enhances flavor but also softens the leaves, making it delightful to eat in the bowl.
In bowls, beautifully arrange the roasted vegetables, grilled chicken slices, fresh avocado, and your choice of greens. Add a sprinkle of fresh parsley or cilantro for an herbaceous finish. Additional toppings like cooked quinoa, tahini, or pickled onions can be added for a personalized touch.

Notes

Cooking time can vary depending on the thickness of the chicken breasts; always use a meat thermometer to ensure an internal temperature of 165°F (74°C).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: Approximately 600 per serving
Sodium: Moderate levels, adjust salt according to dietary needs
Protein: 30 g