Loaded Grilled Chicken & Sweet Potato Power Bowl

Prep Time: 20 mins | Cook Time: 25 mins | Servings: 2-3 | Calories:~500-600 per bowl  

Ingredients: 

- 1 large chicken breast, sliced (or 2 small)  

- 1 medium sweet potato, cubed  

- ½ cup quinoa or brown rice, cooked  

- ½ avocado, sliced  

- 1 cup baby spinach or mixed greens  

- ¼ cup cherry tomatoes, halved  

- 1 tbsp olive oil (+ extra for drizzling)  

- ½ tsp paprika, plus extra for seasoning  

- Salt & pepper to taste  

- Optional: Boiled egg, hummus, or lemon-tahini dressing  

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Instructions:  

1. Roast Sweet Potatoes:

   - Preheat oven to  400°F (200°C).  

   - Toss sweet potato cubes with  1 tsp olive oil, ½ tsp paprika, salt, and  peppe.  

   - Spread on a baking sheet and roast for 20-25 mins, flipping halfway, until tender.  

2. Grill Chicken:  

   - Season chicken with  salt, pepper, and paprika  

   - Heat  1 tsp olive oil  in a pan over medium-high heat. Cook chicken for  5-6 mins per side until golden and internal temp reaches  165°F (74°C) . Let rest, then slice.  

3. Assemble Bowls:  

   - Layer  greens , quinoa/rice ,  roasted sweet potatoes ,  tomatoes, and  avocado.  

   - Top with sliced chicken. Drizzle with olive oil or dressing.  

4. Optional Boosters:  

   - Add a  boiled egg  or a scoop of  hummus  for extra protein.  

   - Try a  lemon-tahini dressing  (mix tahini, lemon juice, water, salt, and garlic).  

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Pro Tips:  

Meal Prep: Double the recipe and store components separately for 3-4 days.  

Crispy Chicken:Pat dry before seasoning for a better sear.  

Veggie Swap: Try roasted broccoli or bell peppers for variety.  

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Why It’s a Power Bowl:

- Chicken & Quinoa: High-protein, muscle-repairing combo.  

-  Sweet Potatoes: Fiber + vitamin A for energy.  

- Avocado: Healthy fats to keep you full.  

Dig in and fuel up

Would you like any modifications, like a vegetarian version or spice adjustments?