Step‑by‑Step Instructions

• Marinate the Chicken: Pat the boneless, skinless chicken breasts dry with paper towels and place them in a shallow dish or resealable bag. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, smoked paprika, cumin, oregano, chili powder, salt, and black pepper. Pour the marinade over the chicken, turning it to coat evenly. Cover and refrigerate for at least 30 minutes, up to 8 hours for maximum flavor.
• Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it for easy cleanup. In a large mixing bowl, toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, ground cinnamon (if using), kosher salt, and black pepper until they are fully coated. Spread the sweet potatoes in a single layer on the prepared baking sheet for even roasting.
• Roast the Sweet Potatoes: Place the baking sheet with the sweet potatoes in the preheated oven and roast for 20–30 minutes. Flip them halfway through cooking to ensure they caramelize evenly. They are ready when the edges are golden-brown and the centers feel tender when pierced with a fork. Once done, remove them from the oven and let them sit while you prepare the other elements of your Grilled Chicken & Sweet Potato Bowl.
• Cook the Grains: While the sweet potatoes are roasting, cook your choice of brown rice, quinoa, or farro according to the package instructions. Generally, this will take about 15-20 minutes, so time it to be ready when the chicken and sweet potatoes are done. Fluff the grains with a fork afterward and season lightly with salt and a drizzle of olive oil or lime juice for flavor.
• Prepare the Yogurt-Lime Dressing: In a small bowl, combine ½ cup of plain Greek yogurt, mayonnaise or olive oil, fresh lime juice, minced garlic, honey or maple syrup, ground cumin, and smoked paprika. Whisk until smooth and creamy. This yogurt-lime dressing adds a delightful tang to the Grilled Chicken & Sweet Potato Bowl, so refrigerate it until you're ready to serve.
• Chop and Prep Fresh Ingredients: Rinse and drain the canned black beans. If using canned corn, drain it; if you're using frozen corn, thaw and pat dry. Halve the cherry tomatoes and thinly slice the red onion. Prepare your cabbage or baby spinach, and just before assembly, slice or dice the avocado to maintain its freshness and color.
• Grill the Chicken: Preheat an outdoor grill or grill pan over medium-high heat, lightly oiling the grates to prevent sticking. Remove the marinated chicken from the refrigerator and let any excess marinade drip off. Grill the chicken for 5–7 minutes per side until it is nicely charred and the internal temperature reaches 165°F (74°C). Once cooked, tent the chicken with foil and let it rest for 5–10 minutes before slicing.
• Warm the Beans and Corn (Optional): In a small skillet over medium heat, you can warm the black beans and corn if you prefer them hot in your bowl. Add a drizzle of olive oil and season lightly, cooking just until warmed through for about 3-5 minutes. Remove from heat and allow them to cool slightly before adding to your bowl assembly.
• Assemble the Bowls: Begin assembling your Grilled Chicken & Sweet Potato Bowl by dividing your cooked grains among bowls as the base. Arrange the roasted sweet potatoes, warmed beans and corn, cherry tomatoes, red onion, and shredded cabbage or spinach in colorful, distinct sections over the grains. Top each bowl with sliced grilled chicken, avocado, and a sprinkle of fresh cilantro or parsley for an inviting finish.
• Add the Dressing and Serve: Drizzle the yogurt-lime dressing generously over each assembled bowl. Add any optional toppings, such as crumbled feta, pickled jalapeños, or toasted pumpkin seeds to personalize your dish. Serve your Grilled Chicken & Sweet Potato Bowl immediately with lemon or lime wedges on the side for a fresh squeeze of citrus.