You know those nights when you want something hearty but don’t want to feel weighed down? That’s exactly why I fell in love with this grilled chicken bowl. It’s packed with protein from juicy chicken breasts, fiber from roasted sweet potatoes, and healthy fats from fresh guacamole – all the good stuff your body craves! I first made this on a busy weeknight when I needed dinner fast, and now it’s my go-to meal prep recipe. The best part? Everything comes together in about 40 minutes, and that gorgeous golden chicken with crispy sweet potatoes is seriously restaurant-worthy.
Why You’ll Love This Grilled Chicken Bowl
Listen, this isn’t just another boring chicken dish—it’s the kind of meal that makes you feel good after eating it. Here’s why I’m obsessed (and you will be too):
- Protein powerhouse: Between the grilled chicken and creamy guacamole, you’re getting over 40g of protein per bowl. That’s the kind of fuel that keeps you full for hours.
- Easy as pie (but healthier): Roast the sweet potatoes while the chicken cooks—it all comes together in under 40 minutes with barely any cleanup.
- Flavor explosion: Smoky paprika chicken, caramelized sweet potatoes, and bright guacamole? Your taste buds won’t know what hit them.
- Meal prep hero: Those sweet potatoes and chicken slices hold up beautifully in the fridge. Just add fresh guac when you’re ready to eat.
Trust me, this bowl checks all the boxes—healthy, delicious, and seriously satisfying. Even my picky nephew licks his plate clean!
Ingredients for the Perfect Grilled Chicken Bowl
Okay, let’s talk ingredients – and I mean exactly what you’ll need to make this grilled chicken bowl sing. I’ve tested this combo a dozen times, and these proportions give you that perfect balance of flavors and textures every single time.
- 2 boneless, skinless chicken breasts (about 6 oz each – look for plump ones!)
- 2 tablespoons olive oil (divided – we’ll use it for both the potatoes and chicken)
- 1 teaspoon paprika (smoked if you’ve got it – adds amazing depth)
- 1 teaspoon garlic powder (the secret to that savory crust)
- 2 medium sweet potatoes, cut into 1-inch wedges (no need to peel – the skins get deliciously crispy)
- 1 cup cherry tomatoes, halved (I like the multi-colored ones when I can find them)
- 2 ripe avocados (give them a gentle squeeze – they should yield slightly)
- ¼ cup finely diced red onion (trust me, this small amount makes all the difference in the guac)
- 2 tablespoons fresh lime juice (please, please use fresh – bottled just isn’t the same)
- Salt and pepper to taste (I’m heavy-handed with the pepper – you do you)
See? Nothing fancy – just good, fresh ingredients that work magic together. Now let’s get cooking!
How to Make a Grilled Chicken Bowl
Alright, let’s get cooking! The magic of this grilled chicken bowl is how everything comes together at the same time—no waiting around. Just follow these steps, and you’ll have dinner on the table before you know it.
Preparing the Sweet Potatoes
First things first—those sweet potatoes need a head start. Preheat your oven to 425°F (that’s hot enough to get them crispy!). Toss your sweet potato wedges with 1 tablespoon olive oil, a good pinch of salt, and pepper. Want extra flavor? Add a pinch of cumin—it’s *chef’s kiss* with sweet potatoes. Spread them out on a baking sheet (don’t crowd them!) and roast for 15 minutes. Flip them, then roast another 10-15 minutes until they’re golden and tender when poked with a fork.
Grilling the Chicken
While those potatoes are roasting, let’s tackle the chicken. Mix your paprika, garlic powder, salt, and pepper in a little bowl—this is your flavor bomb. Pat the chicken breasts dry (this helps them get that beautiful sear), then rub them all over with the spice mix. Heat a grill pan or skillet over medium-high heat with the remaining olive oil. When it’s shimmering, add the chicken. Cook for 5-6 minutes per side until the internal temp hits 165°F (use that meat thermometer—no guessing games here!). Let it rest for 5 minutes before slicing—this keeps all those juicy flavors locked in.
Making the Guacamole
Time for the guac! Mash your avocados in a bowl—I like mine a little chunky. Stir in the diced red onion, lime juice, and salt to taste. Pro tip: Taste as you go! Need more lime? Add it. More salt? Go for it. This is your moment to shine.
Assembling the Grilled Chicken Bowl
Now for the fun part—building your bowl! Start with a base of those crispy sweet potatoes, then layer on sliced chicken, halved cherry tomatoes, and a big scoop of guacamole. Want it pretty? Garnish with fresh cilantro or a lime wedge. Dig in while everything’s warm—that first bite is pure happiness.
Tips for the Best Grilled Chicken Bowl
After making this grilled chicken bowl more times than I can count, I’ve picked up some tricks that take it from good to knock-your-socks-off amazing:
- Thermometer is key: That 165°F internal temp for chicken isn’t just a suggestion—it’s the difference between juicy perfection and dry disappointment. Worth the $10 investment, promise!
- Leftover magic: Store components separately—keep guac in an airtight container with plastic wrap pressed right on the surface to prevent browning. Chicken and sweet potatoes last 3 days in the fridge.
- Veggie boost: Toss in whatever’s fresh! Sautéed bell peppers, shredded kale, or quick-pickled red onions all work beautifully.
- Crispy potato secret: Give your sweet potato wedges space on the baking sheet—crowding steams them instead of roasting.
- Guac insurance: Save an avocado pit and pop it in your leftover guacamole—it really does help keep it green longer!
Little touches make all the difference with this bowl. Now go make it yours!
Variations for Your Grilled Chicken Bowl
One of my favorite things about this grilled chicken bowl is how easily you can mix it up! Don’t have sweet potatoes? Try roasted butternut squash or even cooked quinoa for a different texture. Craving more protein? A can of rinsed black beans adds amazing heft. Sometimes I swap the guacamole for a quick yogurt-lime drizzle when avocados aren’t in season. The base recipe is just a starting point—make it work for what you’ve got!
Serving Suggestions for Your Grilled Chicken Bowl
This grilled chicken bowl is a complete meal on its own, but here’s how I love to take it to the next level! A simple side salad with lime vinaigrette makes the perfect fresh contrast. If I’m feeling fancy, I’ll add warm corn tortillas on the side for scooping up every last bite of guac. And don’t skip the lime wedges—that extra squeeze of citrus right before eating? *Chef’s kiss.* For a fun twist, set out hot sauce or pickled jalapeños so everyone can customize their bowl just how they like it.
Storing and Reheating Your Grilled Chicken Bowl
Here’s the secret to keeping your grilled chicken bowl tasting fresh: store everything separately! Keep the chicken slices and sweet potatoes in airtight containers—they’ll last 3-4 days in the fridge. The guacamole needs its own container with plastic wrap pressed right against the surface (that avocado pit trick really helps too!). To reheat, pop the chicken and sweet potatoes in a 350°F oven for 10 minutes or microwave at 50% power—just enough to warm through without turning rubbery. Fresh guac and tomatoes should always be added cold right before eating. Done right, your leftovers will taste just-made!
Grilled Chicken Bowl Nutritional Information
Let’s talk numbers—this grilled chicken bowl isn’t just delicious, it’s packed with good-for-you stuff! One generous serving clocks in at about 540 calories, with a whopping 42g of protein (hello, muscle fuel!) and 10g of fiber to keep you satisfied. You’re also getting healthy fats from that creamy avocado and a good dose of vitamins from the sweet potatoes and tomatoes. Of course, exact numbers can vary based on your avocado size or how much olive oil you use—but no matter what, this bowl is a nutritional powerhouse that tastes like a treat!
Frequently Asked Questions About Grilled Chicken Bowls
I get asked about this grilled chicken bowl all the time—here are the answers to the most common questions that pop up in my kitchen (and my DMs!):
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier and have more flavor—just cook them to 175°F. They’re my go-to when I want extra richness in my high protein meal.
How long does the guacamole last?
About 24 hours if you store it right—press plastic wrap directly on the surface and keep it airtight. For meal prep, I often make the guac fresh each day.
Can I make this ahead for clean eating dinners?
You bet! Roast the sweet potatoes and grill the chicken up to 3 days ahead. Just assemble with fresh guac when ready—perfect for healthy meal prep.
What if I don’t have a grill pan?
No worries! A regular skillet works great—get it screaming hot for those beautiful grill marks. Cast iron is my secret weapon here.
Any swaps for sweet potatoes?
Try butternut squash or even roasted cauliflower for a lower-carb chicken guacamole bowl. The possibilities are endless!
Find more recipes here.
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Juicy 40-Minute Grilled Chicken Bowl – Ultimate Protein Power
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A healthy and protein-packed grilled chicken bowl with roasted sweet potatoes and fresh guacamole.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 medium sweet potatoes, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, mashed
- ¼ cup red onion, diced
- 2 tablespoons fresh lime juice
- Salt to taste
Instructions
- Preheat oven to 425°F. Toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until crispy.
- Season chicken breasts with paprika, garlic powder, salt, and black pepper.
- Heat a grill pan or skillet over medium-high heat with remaining olive oil.
- Grill chicken for 5–6 minutes per side until cooked through. Rest, then slice.
- In a small bowl, mash avocados with red onion, lime juice, and salt to make guacamole.
- Assemble bowls with sliced grilled chicken, roasted sweet potatoes, cherry tomatoes, and guacamole.
- Serve warm and enjoy.
Notes
- For extra flavor, add a pinch of cumin to the sweet potatoes.
- Use a meat thermometer to ensure chicken reaches 165°F.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 8g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 110mg
Keywords: grilled chicken bowl, sweet potato chicken bowl, clean eating dinner, high protein meal, chicken guacamole bowl, healthy meal prep