Name: Grilled Chicken Bowl with Roasted Sweet Potatoes and Avocado: A Wholesome Power Meal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil (for chicken); 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon cumin; Salt and pepper, to taste; 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil (for sweet potatoes); 6 cups mixed greens or baby spinach; 1 avocado, sliced; 1/4 cup red onion, thinly sliced; 1/4 cup feta cheese, crumbled (optional); 2 tablespoons pumpkin seeds (optional); 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and pepper, to taste

Description

This grilled chicken bowl is the perfect balance of hearty and fresh, making it a versatile meal for lunch or dinner. Juicy, smoky chicken paired with caramelized roasted sweet potatoes, creamy avocado, and crisp greens creates a colorful, nutrient-packed dish that’s both satisfying and wholesome. It’s inspired by the idea of a power bowl—meals that are not only delicious but also fuel your body with energy. Whether you’re meal-prepping for the week or cooking a quick weeknight dinner, this bowl is a go-to option that everyone will enjoy.

Ingredients

Scale

2 boneless, skinless chicken breasts
2 tablespoons olive oil (for chicken)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper, to taste
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil (for sweet potatoes)
6 cups mixed greens or baby spinach
1 avocado, sliced
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
2 tablespoons pumpkin seeds (optional)

For the dressing:

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
While sweet potatoes roast, season chicken breasts with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6–7 minutes per side, or until fully cooked (internal temperature 165°F). Let rest, then slice.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
Assemble bowls: start with a base of mixed greens, then add roasted sweet potatoes, grilled chicken slices, avocado, and red onion.
Sprinkle with feta and pumpkin seeds if desired.
Drizzle with dressing just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes