Description
This Grilled Chicken Power Bowl features juicy, spice-rubbed grilled chicken breast paired with crispy spiced sweet potato wedges and a creamy avocado yogurt sauce. Finished with a fresh cherry tomato salsa and a drizzle of lime, this nutritious bowl offers a perfect balance of protein, healthy fats, and vibrant flavors, making it a wholesome meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breast, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Spiced Sweet Potato Wedges
- 2 medium sweet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Cherry Tomato Salsa
- 1 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 1 ripe avocado, diced
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1/4 tsp salt
Avocado Cream
- 1 ripe avocado
- 1/2 cup Greek yogurt
- 1 tbsp lime juice
- 1 small garlic clove
- 1/4 tsp salt
- Pinch of black pepper
Instructions
- Marinate the Chicken: In a bowl, combine sliced chicken breast with olive oil, paprika, cumin, garlic powder, salt, and black pepper. Toss well to coat the chicken evenly and let it marinate for 15 minutes to absorb the flavors.
- Prepare Sweet Potato Wedges: Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread them out evenly on a baking sheet to ensure even roasting.
- Grill the Chicken: Heat a grill or grill pan to medium-high heat. Cook 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 potatoes in the preheated oven. Bake for 25-30 minutes, turning once halfway through, until the wedges are golden brown and crispy on the outside while tender inside.
- Make Cherry Tomato Salsa: In a mixing bowl, combine halved cherry tomatoes, finely chopped red onion, diced avocado, lime juice, chopped cilantro, and salt. Mix gently to combine all ingredients without mashing the avocado.
- Prepare Avocado Cream: In a blender or food processor, blend avocado, Greek yogurt, lime juice, garlic, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the Power Bowl: In serving bowls, layer the grilled chicken slices and sweet potato wedges. Top with a generous spoonful of cherry tomato salsa and drizzle with avocado cream. Serve immediately for a nutritious and flavorful meal.
Notes
- Marinate chicken for longer if time permits for enhanced flavor, up to 2 hours.
- Sweet potato wedges can be prepped in advance and baked just before serving.
- Use a ripe but firm avocado for the cream to ensure smooth texture.
- Adjust spices according to your preferred heat level, adding chili powder for extra kick.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
