🍗 Grilled Chicken & Sweet Potato Lunch Bowl
🎯 Difficulty: Easy
⏱️ Time: 30–35 minutes
🍽️ Servings: 2
🔥 Estimated Calories: ~400–500 kcal per serving
🧂 Ingredients
- Chicken breast (boneless, skinless): 2 pieces (~300g) (~330 kcal)
- Sweet potatoes: 2 medium (~200g) (~180 kcal)
- Olive oil: 1 tbsp (~120 kcal)
- Paprika: 1 tsp
- Garlic powder: 1 tsp
- Salt & pepper: to taste
- Fresh spinach: 2 cups (~14 kcal)
- Avocado (optional): 1/2 (~120 kcal)
- Lemon juice (optional for dressing): 1 tbsp
- Cherry tomatoes (optional): 1/2 cup (~15 kcal)
👨🍳 Step-by-step Instructions
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 200°C (400°F). Peel and cut the sweet potatoes into cubes or wedges. Toss them in 1/2 tbsp of olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy.
Step 2: Prepare the Chicken
While the sweet potatoes are roasting, season the chicken breasts with garlic powder, salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium heat for 6–7 minutes per side, or until fully cooked and golden brown.
Step 3: Assemble the Bowl
Once the sweet potatoes and chicken are ready, slice the chicken into strips. In a bowl, layer the fresh spinach, roasted sweet potatoes, sliced chicken, and cherry tomatoes (if using). Top with avocado slices and a squeeze of lemon juice.
Step 4: Serve
Serve immediately, or store in the fridge for a quick and healthy meal prep option for later in the week.
💡 Tips
- For extra flavor, marinate the chicken in olive oil, lemon, and herbs for 30 minutes before grilling.
- You can use quinoa or brown rice instead of spinach for a different base.
- Add a tahini or yogurt dressing for more creaminess.
- This dish can be easily stored in the fridge for up to 3 days.
