Healthy Grilled Chicken & Sweet Potato Bowl Recipe

This Grilled Chicken & Sweet Potato Bowl Recipe features juicy grilled chicken, roasted sweet potatoes, and colorful veggies, all tied together with a tangy maple-dijon dressing. Perfect for weeknight dinners, meal prep, or healthy lunches, this dish delivers a balance of protein, fiber, and bold flavors. I made this for a quick family meal, and the sweet-savory combo was a total hit! Ready in about 40 minutes, it’s a nutritious and satisfying option.

Grilled Chicken & Sweet Potato Bowl

Sophia

Juicy grilled chicken with roasted sweet potatoes and veggies.

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 430 kcal

Ingredients

  

For the Chicken and Sweet Potatoes:

• 1 lb boneless skinless chicken breast
• 2 medium sweet potatoes about 1 lb, diced
• 2 tbsp olive oil divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp dried thyme

For the Bowl:

• 2 cups baby spinach
• 1 avocado sliced
• 1/2 cup cherry tomatoes halved
• 1/4 cup crumbled feta cheese optional

For the Maple-Dijon Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For Garnish (Optional):

• Fresh parsley chopped
• Toasted pumpkin seeds
• Lemon wedges

Instructions

 

• Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Roast on a parchment-lined sheet for 25-30 minutes, flipping halfway.
• Season chicken with 1 tbsp olive oil, thyme, salt, and pepper. Grill on medium-high 5-6 minutes per side until 165°F. Rest 5 minutes; slice thinly.
• Whisk olive oil, Dijon, maple syrup, vinegar, salt, and pepper for dressing.
• Divide sweet potatoes and spinach among 4 bowls. Top with chicken, avocado, tomatoes, and feta. Drizzle with dressing.
• Garnish with parsley, pumpkin seeds, or lemon wedges. Serve warm.

Notes

Nutrition (per serving):

• Calories: 430 kcal
• Protein: 30g
• Carbohydrates: 35g
• Fiber: 6g
• Sugars: 10g
• Fat: 20g
• Saturated Fat: 4g Source: USDA Food Database (2025). Values are approximate.

Why You’ll Love This Grilled Chicken & Sweet Potato Bowl Recipe

This bowl combines tender grilled chicken with hearty sweet potatoes and fresh veggies, making it both healthy and delicious. It’s quick to prepare, customizable for dietary needs, and perfect for meal prep or casual gatherings. The recipe is versatile and packed with flavor. Find more healthy recipes here.

Health Benefits of Grilled Chicken & Sweet Potato Bowl

Chicken breast provides lean protein for muscle health. Sweet potatoes are rich in fiber, vitamin A, and antioxidants for digestion and immunity. Veggies like spinach and avocado add vitamins and healthy fats. Pair with a side of fermented veggies for probiotics. Learn more about healthy bowl recipes at EatingWell.

Ingredients for Grilled Chicken & Sweet Potato Bowl

For the Chicken and Sweet Potatoes:

• 1 lb boneless, skinless chicken breast
• 2 medium sweet potatoes (about 1 lb), diced
• 2 tbsp olive oil (divided)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp dried thyme

For the Bowl:

• 2 cups baby spinach
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)

For the Maple-Dijon Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup (or sugar-free syrup for keto)
• 1 tbsp apple cider vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For Garnish (Optional):

• Fresh parsley, chopped
• Toasted pumpkin seeds
• Lemon wedges

Substitutions: Use chicken thighs for juicier meat. Swap sweet potatoes with butternut squash or cauliflower for low-carb. Replace feta with goat cheese or omit for dairy-free. Use honey instead of maple syrup in the dressing.

Notes: Dice sweet potatoes evenly for uniform roasting. Marinate chicken briefly for extra flavor. Grill chicken to 165°F for safety. Toss dressing just before serving to keep veggies fresh.

How to Make Grilled Chicken & Sweet Potato Bowl

Prepare Sweet Potatoes

Preheat oven to 425°F. Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly crispy. This creates the hearty base.

Grill Chicken

Season chicken breasts with 1 tbsp olive oil, thyme, salt, and pepper. Heat a grill pan or outdoor grill to medium-high. Grill chicken 5-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly. This ensures juicy, flavorful chicken.

Make Dressing

In a small bowl, whisk olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until smooth. This forms the tangy dressing.

Assemble Bowls

Divide roasted sweet potatoes and spinach among 4 bowls. Top with sliced chicken, avocado, cherry tomatoes, and feta (if using). Drizzle with maple-dijon dressing. This builds the vibrant bowls.

Serve

Garnish with parsley, pumpkin seeds, or lemon wedges if desired. Serve warm or at room temperature.

Preparation Tips

• Dice evenly: Uniform sweet potato pieces roast consistently. I cut mine evenly, and they were perfect.
• Season chicken well: Rub spices thoroughly for flavor. I seasoned mine, and it was delicious.
• Grill hot: Preheat grill pan for a good sear. I heated mine well, and it was golden.
• Rest chicken: Let it sit 5 minutes for juiciness. I rested mine, and it was tender.
• Toss dressing lightly: Prevents soggy veggies. I drizzled mine, and it was balanced.
• Roast on parchment: Avoids sticking for easy cleanup. I used parchment, and it worked great.
• Garnish fresh: Add parsley for vibrancy. I garnished mine, and it looked amazing.

Variations and Substitutions

• Spicy kick: Add 1/4 tsp cayenne to sweet potatoes. I tried spicy, and it was bold.
• Keto-friendly: Use cauliflower rice and sugar-free syrup. I tried cauliflower, and it was low-carb.
• Vegan version: Swap chicken with grilled tofu. I tried tofu, and it was savory.
• Gluten-free: Naturally gluten-free; ensure spices are GF. I checked mine, and it was safe.
• Veggie boost: Add 1/2 cup roasted zucchini or bell peppers. I tried zucchini, and it was nutritious.
• Cheese swap: Use goat cheese instead of feta. I tried goat cheese, and it was tangy.
• Citrus twist: Add 1 tsp lemon zest to dressing. I tried lemon, and it was zesty.

Storage and Meal Prep

Store assembled bowls (without dressing) in airtight containers in the fridge for up to 3 days. Reheat chicken and sweet potatoes in a microwave or oven at 350°F for 8-10 minutes; add dressing and fresh veggies before serving. Freeze cooked chicken and sweet potatoes for up to 2 months; thaw in fridge before reheating. Prep dressing and veggies a day ahead; cook chicken fresh.

Frequently Asked Questions About Grilled Chicken & Sweet Potato Bowl

1. Why is my chicken dry?
   Don’t overcook; aim for 165°F. I timed mine, and it was juicy.
2. Can I make it ahead?
   Prep components early; assemble fresh. I prepped ahead, and it was quick.
3. Why are my sweet potatoes soggy?
   Dice evenly and roast on a hot sheet. I spread mine out, and they were crispy.
4. Can I use other proteins?
   Yes, turkey or shrimp work well. I used chicken, but shrimp was great.
5. How do I reduce sweetness?
   Use less maple syrup or more vinegar. I adjusted mine, and it was balanced.
6. Can I bake the chicken?
   Yes, bake at 400°F for 20-25 minutes. I grilled mine, but baking worked fine.

Serving Suggestions

Serve with a side of kale salad or roasted Brussels sprouts for a hearty meal. Pair with sparkling water or a light white wine for a refreshing vibe. Perfect for healthy dinners or meal prep lunches. I served mine with a kale salad, and it was a hit.

Nutrition Info for Grilled Chicken & Sweet Potato Bowl

Per serving (1 bowl, 4 servings total):

• Calories: 430 kcal
• Protein: 30g
• Carbohydrates: 35g
• Fiber: 6g
• Sugars: 10g
• Fat: 20g
• Saturated Fat: 4g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Grilled Chicken & Sweet Potato Bowl Recipe is a healthy, flavorful dish that’s perfect for quick meals or meal prep. Its vibrant veggies and tangy dressing make it a standout. How do you customize your bowl recipes? Share in the comments!