Chef Marco
Delicious and satisfying, the Grilled Chicken & Sweet Potato Bowl with Spinach & Feta is a wholesome meal that comes together in no time. This dish is not only packed with flavor but also brimming with nutrients, making it a perfect choice for a quick lunch or dinner. With the vibrant colors and textures, it’s as pleasing to the eyes as it is to the palate.
Why Make This Recipe
This recipe is a celebration of simple, fresh ingredients combined to create a healthy dish that doesn’t skimp on taste. Using grilled chicken as a lean protein source alongside roasted sweet potatoes provides a perfect balance of carbohydrates and proteins. The addition of fresh spinach and creamy feta adds an excellent nutritional boost, making this bowl both energizing and satisfying. Plus, it’s incredibly versatile, so you can easily adjust it to suit your preferences.
How to Make Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
Ingredients :
- 1 small chicken breast, boneless & skinless
- Salt, pepper, and paprika, to taste
- 1 tsp olive oil
- 1/2 tsp lemon juice
- 1/2 cup roasted sweet potatoes (cubed)
- 1/2 cup fresh baby spinach
- 1 tbsp crumbled feta cheese
- 1/4 avocado, sliced
- 1 tbsp pumpkin seeds
Directions :
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- Cook the Chicken: Season the chicken breast with salt, pepper, paprika, olive oil, and lemon juice. Grill or pan-sear for 5-6 minutes per side until fully cooked. Slice into strips.
- Assemble the Bowl: Start with a bed of fresh baby spinach. Add roasted sweet potatoes, sliced chicken, avocado, and crumbled feta. Sprinkle with pumpkin seeds for extra crunch.
- Serve & Enjoy: Optional: Drizzle with balsamic glaze for added flavor!
How to Serve Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
This bowl is best served warm, making it a comforting meal. Feel free to customize your bowl by adding additional toppings such as a dollop of Greek yogurt, a handful of cherry tomatoes, or a sprinkling of fresh herbs. It can be enjoyed as a standalone meal or complemented by a slice of crusty bread on the side.
How to Store Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
If you have leftovers, store them in an airtight container in the refrigerator. This dish can be kept for up to 3 days. When reheating, it’s best to warm it gently in the microwave or on the stovetop to preserve the texture of the ingredients.
Tips to Make Grilled Chicken & Sweet Potato Bowl with Spinach & Feta
- For extra flavor, marinate the chicken in lemon juice and spices a few hours before cooking.
- Use a variety of colored sweet potatoes to make the bowl visually appealing.
- If you’re short on time, you can use pre-cooked grilled chicken or rotisserie chicken as a shortcut.
Variation
Feel free to swap out the ingredients based on what you have on hand or what you prefer. You could use quinoa or brown rice as a base instead of spinach. Add other veggies like bell peppers, roasted Brussels sprouts, or even some corn for an added twist. For a vegan option, replace the chicken with chickpeas or tofu.
FAQs
Q1: Can I prepare this dish ahead of time?
Yes, you can prep the sweet potatoes and chicken in advance. Simply store them separately in the fridge and assemble the bowl when you’re ready to eat.
Q2: What can I use instead of feta cheese?
If you’re not a fan of feta, goat cheese, or even shredded mozzarella are great alternatives that will still add creaminess to your bowl.
Q3: Is this recipe gluten-free?
Absolutely! All the ingredients are naturally gluten-free, making it a suitable option for those with gluten sensitivities.
A healthy and versatile meal
Description
This Grilled Chicken u0026amp; Sweet Potato Bowl is packed with flavor and nutrients, offering a satisfying meal that’s perfect for lunch or dinner.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- Season the chicken breast with salt, pepper, paprika, olive oil, and lemon juice. Grill or pan-sear for 5-6 minutes per side until fully cooked. Slice into strips.
- Start with a bed of fresh baby spinach. Add roasted sweet potatoes, sliced chicken, avocado, and crumbled feta. Sprinkle with pumpkin seeds for extra crunch.
