Grilled Chicken & Sweet Potato Bowl: A Flavor-Packed Meal

Step 1

In a medium bowl, combine olive oil, garlic powder, smoked paprika, and any additional seasonings you desire. Add the chicken breasts to the marinade, ensuring they're well-coated. Cover and place in the refrigerator to marinate for at least 30 minutes.

Step 2

Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them with olive oil, salt, pepper, and optional cayenne pepper. Spread them out on a baking sheet and roast for 25-30 minutes.

Step 3

Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill each breast for 6-7 minutes per side, or until the internal temperature reaches 165°F.

Step 4

In a small bowl, whisk together tahini, fresh lemon juice, and a splash of water until smooth. Adjust the consistency to your liking by adding more water, and season with salt.

Step 5

In each bowl, start with a bed of mixed greens, layer with roasted sweet potatoes, sliced grilled chicken, and finish with creamy avocado slices. Drizzle the tahini dressing over the top.