Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 large sweet potatoes (about 1.5 lbs)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil for sweet potatoes
- 1/2 teaspoon smoked paprika for sweet potatoes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt for sweet potatoes
- 1 cup cooked quinoa or brown rice (optional base)
- 1–2 cups mixed greens or spinach (optional base)
- 1/4 avocado, sliced or diced
- 1/4 cup tahini (for dressing)
- 1 tablespoon maple syrup or honey (optional for dressing)
- 1 clove garlic, minced or grated (for dressing)
- 2–4 tablespoons ice water (for dressing)
- Pinch of salt (for dressing)
Instructions
- Marinate chicken: Combine olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and pepper in a bowl. Add chicken and coat evenly; marinate for at least 30 minutes.
- Prepare sweet potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne on a baking sheet.
- Roast sweet potatoes for 25–30 minutes until golden brown.
- Grill chicken: Preheat grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side until cooked through (internal temperature of 165°F).
- Assemble the bowl: Start with quinoa or brown rice as a base if desired, layer with mixed greens, sweet potatoes, and sliced grilled chicken.
- Top with avocado slices and drizzle tahini dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 105mg