Description
This Grilled Chicken Power Bowl features juicy marinated chicken breast grilled to perfection, paired with spiced roasted sweet potato wedges and topped with a creamy avocado sauce. A vibrant cherry tomato salsa adds freshness, creating a balanced and nutrient-packed meal ideal for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breast, 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
Avocado Cream
- 1 ripe avocado
- 1/2 cup Greek yogurt
- 1 tbsp lime juice
- 1 garlic clove
- Salt, to taste
- Black pepper, to taste
Cherry Tomato Salsa
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 ripe avocado, diced
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- Salt, 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 and let it marinate for 15 minutes to absorb the flavors.
- Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the sweet potato wedges in olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer for even roasting.
- Grill the Chicken: Heat a grill or grill pan over medium-high heat. Add the marinated chicken slices and grill for 6-7 minutes on each side or until fully cooked and juices run clear, ensuring a nice char and juicy texture.
- Bake the 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 on the edges.
- Make the Cherry Tomato Salsa: In a bowl, combine cherry tomatoes, red onion, diced avocado, lime juice, chopped cilantro, and salt. Gently toss to mix and let the flavors meld while other components finish cooking.
- Blend the Avocado Cream: In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth and creamy to create a luscious sauce.
- Assemble the Power Bowl: In serving bowls, layer grilled chicken slices with roasted sweet potato wedges. Spoon the cherry tomato salsa over the top and drizzle with the creamy avocado sauce. Serve immediately for a nutritious and flavorful meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for even more flavor.
- Use fresh lime juice for the best flavor in both the salsa and avocado cream.
- Sweet potato wedges can be cooked in an air fryer as an alternative to baking for a crispier texture.
- Grilled chicken can be substituted with tofu or chickpeas for a vegetarian option.
- Adjust seasoning salt and pepper to suit your taste preference.
