Looking for a vibrant, healthy meal that doesn’t sacrifice flavor? This Grilled Herb Chicken Bowl stopped my endless scroll through meal prep ideas last Sunday. I’d been craving something that checked all the boxes: protein-rich, veggie-loaded, and actually exciting to eat. This bowl delivered exactly that, turning simple ingredients into a restaurant-quality dinner my whole family devoured.
Table of Contents
Ingredients for Grilled Herb Chicken Bowl with Sweet Potato Fries
Quality ingredients make this bowl shine. I always use fresh lemon juice in the marinade because bottled just doesn’t give that same bright punch. For the chicken, look for breasts that are similar in size so they cook evenly. In my experience, butterflying them yourself (or asking the butcher) creates four thinner pieces that cook faster and absorb more marinade flavor.
For the Chicken:
- 2 large chicken breasts, butterflied to create 4 thin fillets (about ½ inch thick each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (I recommend fresh-squeezed for best flavor)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika (my preference is smoked paprika for deeper flavor)
- Salt and pepper to taste
For the Sweet Potato Fries:
- 2 large sweet potatoes (about 12 oz each), sliced into wedges
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste (pro tip: don’t skimp on the salt, sweet potatoes need it)
For the Avocado Salsa:
- 2 ripe avocados, diced
- 1 medium tomato, diced
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped (I usually add extra because we love it)
- 1 tablespoon lime juice
- Salt and pepper to taste
For Assembly:
- 2 cups cooked quinoa or brown rice
- Mixed greens or spinach for serving
Step-by-Step Instructions
I recommend marinating the chicken while you prep the sweet potatoes. In my experience, even 10 minutes makes a noticeable difference in flavor, but if you have time, let it sit for up to an hour.
Step 1: Preheat your oven to 425°F. Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl. Spread them on a parchment-lined baking sheet in a single layer with space between each wedge (crowding creates steam instead of crispy edges). Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy on the outside with tender interiors.
Step 2: While the sweet potatoes bake, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper in a mixing bowl. Add butterflied chicken pieces (about ½ inch thick for even cooking) and coat thoroughly with marinade. Let rest for 10 to 15 minutes at room temperature while finishing other prep.
Step 3: Heat a grill or large skillet over medium heat. Once hot, add marinated chicken pieces and cook for 4 to 5 minutes per side without moving them (this creates nice grill marks or a golden crust). The internal temperature should reach 165°F. Remove from heat and let rest for 5 minutes before slicing into strips. This resting period keeps the juices inside the meat.
Step 4: While the chicken rests, make the avocado salsa. Gently combine diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix carefully to keep avocado chunks intact rather than mashing them. The lime juice helps prevent browning, but this tastes best made fresh right before serving.
Step 5: Build your bowls starting with a base of cooked quinoa or brown rice (about ½ cup per bowl). Add a handful of mixed greens, then layer sliced chicken, sweet potato fries, and a generous scoop of avocado salsa. Optionally drizzle with extra lime juice or a dollop of Greek yogurt for added creaminess.
Complete Your Healthy Bowl Spread
This nutrient-packed bowl pairs beautifully with other fresh, wholesome sides that add variety without overwhelming the vibrant flavors already at play.
Crispy Oven-Baked Sweet Potato Fries: If you want to double down on the sweet potato love, this recipe offers even more tips for achieving maximum crispiness with perfect seasoning variations.
Mediterranean Chickpea Salad: A light, protein-rich salad with bright lemon vinaigrette that complements the bowl’s flavors while adding extra plant-based protein and fiber.
Healthy Sautéed Vegetables: Quick-cooked colorful veggies add nutrients and crunch, perfect for mixing into your bowl or serving alongside for picky eaters who want options.
Roasted Potatoes with Baked Feta: For those who prefer regular potatoes over sweet, this Mediterranean-inspired side brings creamy feta and garlic to the party.
Chimichurri Grilled Chicken Bowl: Another fantastic grilled chicken bowl option with different flavor profiles if you love the bowl format but want variety.
Thai Peanut Sweet Potato Buddha Bowl: Similar concept with Asian-inspired flavors featuring sweet potatoes in a completely different way.
Smart Storage and Meal Prep Solutions
Store each component separately in airtight containers in the refrigerator for up to 3 days. The chicken and quinoa reheat beautifully, but keep the avocado salsa separate and make it fresh when ready to serve. I recommend letting the sweet potato fries come to room temperature before eating or reheating them in a 400°F oven for 5 to 7 minutes to restore crispiness.
For meal prep, cook the chicken, quinoa, and sweet potatoes on Sunday, then store them separately. When ready to eat, reheat the chicken and quinoa together (microwave for 1 to 2 minutes or until heated through), prepare fresh avocado salsa, and assemble your bowl with fresh greens. This approach gives you four ready-to-go healthy lunches or dinners.
Pro tip: if preparing avocado salsa ahead is necessary, press plastic wrap directly onto the surface of the salsa to prevent oxidation and browning. It will keep for about 24 hours this way, though the texture won’t be quite as fresh and vibrant.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even juicier. Increase cooking time slightly to 6 to 7 minutes per side and check that internal temperature reaches 165°F.
What if I don’t have a grill?
A regular skillet or grill pan works perfectly. You can also bake the marinated chicken in a preheated 400°F oven for 20 to 25 minutes, though you’ll miss out on those beautiful grill marks.
Can I make this low-carb or keto-friendly?
Yes! Substitute the quinoa with cauliflower rice and replace sweet potato fries with roasted zucchini, bell peppers, or broccoli. The bowl still tastes amazing with these swaps.
Grilled Herb Chicken Bowl with Sweet Potato Fries
Ingredients
Equipment
Method
- Preheat oven to 425°F. Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer with space between wedges. Bake for 20 to 25 minutes, flipping halfway, until golden and crispy.
- While sweet potatoes bake, combine olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper in a bowl. Add butterflied chicken pieces (about 1/2 inch thick) and coat with marinade. Let rest 10 to 15 minutes at room temperature.
- Heat grill or large skillet over medium heat. Add marinated chicken and cook 4 to 5 minutes per side until internal temperature reaches 165°F. Remove and let rest 5 minutes before slicing into strips.
- While chicken rests, make avocado salsa. Gently combine diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper. Mix carefully to keep avocado chunks intact.
- Build bowls with quinoa or rice base (about 1/2 cup per bowl), add mixed greens, then layer sliced chicken, sweet potato fries, and avocado salsa. Optionally drizzle with extra lime juice or Greek yogurt.
