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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/grilled-herb-chicken-bowl-recipe/