Description
This Grilled Chicken Power Bowl combines smoky, spiced chicken breast with crispy baked sweet potato wedges and a creamy avocado sauce. Enhanced with fresh cherry tomato salsa and a zesty avocado cream, it’s a wholesome, nutrient-packed meal perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 large chicken breasts, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Sweet Potato Wedges
- 2 large sweet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
Salsa
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
Avocado Cream
- 1 ripe avocado
- 1/2 cup Greek yogurt
- 1 tbsp lime juice
- 1 clove garlic
- Salt, to taste
- Black pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, combine sliced chicken breast with olive oil, paprika, cumin, garlic powder, salt, and black pepper. Mix well to coat evenly and let marinate for 15 minutes to enhance flavor.
- Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, garlic powder, paprika, salt, and pepper until well-coated. Arrange them in a single layer on a baking sheet to ensure even cooking.
- Grill the Chicken: Heat a grill or grill pan to medium-high heat. Grill the marinated chicken slices for 6-7 minutes on each side, or until fully cooked and nicely charred on the outside.
- Bake Sweet Potato Wedges: Place the baking sheet with sweet potato wedges in the preheated oven. Bake for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy.
- Prepare the Salsa: In a mixing bowl, combine halved cherry tomatoes, finely chopped red onion, diced avocado, lime juice, chopped cilantro, and salt. Gently mix to blend the fresh flavors.
- Make Avocado Cream: In a blender, combine ripe avocado, Greek yogurt, lime juice, garlic clove, salt, and black pepper. Blend until smooth and creamy, perfect for drizzling over the bowl.
- Assemble the Power Bowl: In serving bowls, layer the grilled chicken slices and baked sweet potato wedges. Top with a generous scoop of fresh salsa and drizzle with the creamy avocado sauce. Serve immediately for the best flavor and texture.
Notes
- You can substitute Greek yogurt with a dairy-free alternative to make this recipe vegan-friendly.
- For extra spice, add a pinch of chili powder or cayenne pepper to the chicken marinade.
- Leftover grilled chicken can be stored in the fridge for up to 3 days, perfect for meal prep.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven.
- Adjust lime juice and salt in the salsa and avocado cream to taste for balanced flavors.
