This Grilled Chicken Power Bowl with Avocado, Sweet Potato & Herby Yogurt is a wholesome and satisfying meal that combines protein-packed grilled chicken, creamy avocado, roasted sweet potatoes, and a refreshing herby yogurt sauce. It’s perfect for a nutritious lunch or dinner, offering a balanced mix of flavors and textures that will leave you feeling energized.
Ingredients
2 boneless, skinless chicken breasts
1 large sweet potato, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
One ripe avocado, sliced
One cup Greek yogurt
1 tablespoon fresh cilantro, chopped
1 teaspoon garlic powder
2 cups mixed greens (optional)
One teaspoon dried oregano
One teaspoon cumin
1 tablespoon olive oil (for grilling)
1 teaspoon paprika (for seasoning chicken)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and golden.
While the sweet potatoes are roasting, prepare the chicken. Rub both sides of the chicken breasts with olive oil, paprika, salt, and pepper.
Heat a grill or grill pan over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and juices run clear.
In a small bowl, combine Greek yogurt, lemon juice, parsley, cilantro, garlic powder, oregano, and cumin. Stir well to make the herby yogurt sauce.
To assemble the bowls, layer the mixed greens (if using), roasted sweet potatoes, grilled chicken (sliced), avocado slices, and drizzle with the herby yogurt sauce.
Serve immediately and enjoy!
Servings and Timing
Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Variations
Grilled Vegetables: For a variation, I sometimes add grilled vegetables like zucchini, bell peppers, or onions for extra flavor and texture.
Quinoa or Rice: If I want to add more substance, I like to serve the bowl over a bed of quinoa or brown rice.
Vegan Option: I can replace the chicken with grilled tofu or tempeh and swap the yogurt with a dairy-free alternative to make this a vegan-friendly bowl.
Storage/Reheating
Storage: I can store any leftovers in an airtight container in the fridge for up to 2 days. The chicken, sweet potatoes, and herby yogurt sauce will keep well when separated, but I prefer to store the avocado separately as it can brown.
Reheating: To reheat, I simply microwave the chicken and sweet potatoes for 1-2 minutes or until warm. I add the fresh avocado and drizzle with the herby yogurt sauce just before serving.
FAQs
How can I make this bowl spicier?
I can add a bit of cayenne pepper or chili flakes to the chicken seasoning or mix some hot sauce into the herby yogurt sauce for an extra kick.
Can I prepare this recipe in advance for meal prep?
Yes, I can easily meal prep this recipe by prepping the chicken, sweet potatoes, and sauce in advance and storing them separately. Just add the avocado and yogurt sauce when serving.
What if I don’t have a grill?
I can cook the chicken in a grill pan or even bake it in the oven at 375°F for 20-25 minutes, or until the internal temperature reaches 165°F.
Can I use another type of potato instead of sweet potatoes?
Yes, I can substitute regular potatoes or even butternut squash for sweet potatoes if I prefer.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. It’s a great option for anyone following a gluten-free diet.
Conclusion
This Grilled Chicken Power Bowl with Avocado, Sweet Potato & Herby Yogurt is a simple, delicious, and nutritious meal that is perfect for any time of day. Whether I’m preparing it for a healthy lunch, dinner, or meal prep, it never disappoints. Packed with protein, fiber, and healthy fats, it’s an ideal way to fuel my body and feel great!
Recipe:
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Grilled Chicken Power Bowl with Avocado, Sweet Potato & Herby Yogurt
- Total Time: 45 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Grilled Chicken Power Bowl with Avocado, Sweet Potato & Herby Yogurt is a wholesome and satisfying meal that combines protein-packed grilled chicken, creamy avocado, roasted sweet potatoes, and a refreshing herby yogurt sauce. It’s perfect for a nutritious lunch or dinner, offering a balanced mix of flavors and textures that will leave you feeling energized.
Ingredients
2 boneless, skinless chicken breasts
1 large sweet potato, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
1 ripe avocado, sliced
1 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cumin
2 cups mixed greens (optional)
1 tablespoon olive oil (for grilling)
1 teaspoon paprika (for seasoning chicken)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and golden.
- While the sweet potatoes are roasting, prepare the chicken. Rub both sides of the chicken breasts with olive oil, paprika, salt, and pepper.
- Heat a grill or grill pan over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and juices run clear.
- In a small bowl, combine Greek yogurt, lemon juice, parsley, cilantro, garlic powder, oregano, and cumin. Stir well to make the herby yogurt sauce.
- To assemble the bowls, layer the mixed greens (if using), roasted sweet potatoes, grilled chicken (sliced), avocado slices, and drizzle with the herby yogurt sauce.
- Serve immediately and enjoy!
Notes
Grilled Vegetables: For a variation, I sometimes add grilled vegetables like zucchini, bell peppers, or onions for extra flavor and texture.
Quinoa or Rice: If I want to add more substance, I like to serve the bowl over a bed of quinoa or brown rice.
Vegan Option: I can replace the chicken with grilled tofu or tempeh and swap the yogurt with a dairy-free alternative to make this a vegan-friendly bowl.
Storage: I can store any leftovers in an airtight container in the fridge for up to 2 days. The chicken, sweet potatoes, and herby yogurt sauce will keep well when separated, but I prefer to store the avocado separately as it can brown.
Reheating: To reheat, I simply microwave the chicken and sweet potatoes for 1-2 minutes or until warm. I add the fresh avocado and drizzle with the herby yogurt sauce just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 75mg
