Grilled Herb Chicken Bowl Recipe

Introduction

This Grilled Herb Chicken Bowl is a vibrant and healthy meal packed with fresh flavors and hearty ingredients. Combining tender grilled chicken, crispy sweet potatoes, and creamy avocado salsa, it’s perfect for a satisfying lunch or dinner.

Ingredients

• 2 large chicken breasts, butterflied or sliced into fillets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika
• Salt & pepper to taste
• 2 large sweet potatoes, sliced into wedges
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper to taste
• 2 ripe avocados, diced
• 1 medium tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt & pepper to taste
• 2 cups cooked quinoa or brown rice
• Mixed greens or spinach for serving

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
2. Step 2: In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper. Coat the chicken breasts with the marinade and let them rest for 10-15 minutes.
3. Step 3: Heat a grill or pan over medium heat. Cook the chicken for about 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into strips.
4. Step 4: In a bowl, gently mix diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to create the avocado salsa, being careful to keep the avocado pieces intact.
5. Step 5: Assemble the bowl by starting with a base of cooked quinoa or brown rice. Add a handful of mixed greens or spinach, then layer on the sliced chicken, sweet potato fries, and avocado salsa. Optionally, drizzle with extra lime juice or a light yogurt dressing for added flavor.

Tips & Variations

• For extra smoky flavor, try grilling the sweet potatoes instead of baking them.
• Swap the quinoa or brown rice with couscous or farro for a different grain base.
• Add a dollop of Greek yogurt or a sprinkle of feta cheese for creamy richness.
• Use fresh herbs like parsley or basil if cilantro isn’t your favorite.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes gently in the oven or microwave before assembling the bowl again. Keep the avocado salsa chilled and fresh; add it just before serving to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and cooking to ensure even grilling.

What can I substitute if I don’t have quinoa or brown rice?

You can use other grains like couscous, bulgur, or farro, or even cooked barley for a similar hearty base.

Grilled Herb Chicken Bowl Recipe

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★★★★★

5 from 111 reviews

A vibrant and wholesome grilled herb chicken bowl featuring tender marinated chicken, roasted sweet potato wedges, protein-packed quinoa, and a fresh avocado salsa. This balanced meal combines savory, smoky, and zesty flavors, perfect for a nutritious lunch or dinner.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 2 large chicken breasts, butterflied or sliced into fillets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika
• Salt & pepper to taste

For the Sweet Potato Wedges

• 2 large sweet potatoes, sliced into wedges
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper to taste

For the Avocado Salsa

• 2 ripe avocados, diced
• 1 medium tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt & pepper to taste

For Assembly

• 2 cups cooked quinoa or brown rice
• Mixed greens or spinach for serving

Instructions

1. Roast the Sweet Potato Wedges: Preheat your oven to 425°F (220°C). In a bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated. Arrange them in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until they turn golden and crispy.
2. Prepare and Marinate the Chicken: In a mixing bowl, combine olive oil, lemon juice, garlic powder, dried oregano, paprika, salt, and pepper. Coat the chicken breasts thoroughly with this marinade. Let the chicken rest and absorb the flavors for 10-15 minutes.
3. Grill the Chicken: Heat a grill or a pan over medium heat. Cook the marinated chicken breasts for about 4-5 minutes on each side until the internal temperature reaches 165°F (74°C). Remove the chicken from heat and allow it to rest for 5 minutes. Then slice it into strips.
4. Make the Avocado Salsa: In a bowl, gently mix diced avocados, diced tomato, finely chopped red onion, chopped fresh cilantro, lime juice, salt, and pepper. Combine carefully to maintain the avocado chunks intact.
5. Assemble the Chicken Bowl: Start by placing a bed of cooked quinoa or brown rice in each bowl. Add a handful of mixed greens or spinach on top. Layer the sliced grilled chicken and roasted sweet potato wedges over the greens. Finish with a generous spoonful of avocado salsa. Optionally, drizzle a little lime juice or a light yogurt dressing for extra flavor.

Notes

• Butterflying the chicken breasts ensures even and quicker cooking.
• For extra smoky flavor, consider using a charcoal or gas grill.
• Use ripe but firm avocados to prevent the salsa from becoming mushy.
• Leftover grilled chicken and sweet potatoes work well for meal prepping.
• For a vegan version, substitute chicken with grilled marinated tofu or tempeh.

Keywords: grilled chicken bowl, herb chicken, sweet potato wedges, avocado salsa, quinoa bowl, healthy dinner, nutritious bowl