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
