Name: Ultimate Grilled Chicken Power Bowl with Sweet Potato Wedges & Fresh Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the grilled chicken:; 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; Salt and black pepper, to taste; 1 tbsp fresh lime juice; For the sweet potato wedges:; 2 large sweet potatoes, scrubbed and cut into wedges; 1 tbsp olive oil; 1/2 tsp paprika; Salt and black pepper, to taste; For the fresh salsa:; 1 cup cherry tomatoes or 2 Roma tomatoes, diced; 1/4 cup red onion, finely chopped; 1 small jalapeño (optional), minced; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice; Salt, to taste; For bowl assembly:; 2 cups cooked brown rice, quinoa, or cauliflower rice; 1 avocado, sliced; 2 cups mixed greens or baby spinach; Optional toppings: plain Greek yogurt, shredded cheese, hot sauce, lime wedges

The Ultimate Grilled Chicken Power Bowl with Sweet Potato Wedges and Fresh Salsa is a nutrient-packed, vibrant meal that brings together lean protein, hearty vegetables, and fresh, zesty flavors. It’s colorful, satisfying, and layered with textures—from the juicy grilled chicken to the crisp, oven-roasted sweet potatoes and the refreshing homemade salsa.

Why You’ll Love This Recipe

I love how balanced and flavorful this bowl is. It’s got everything I need: protein, healthy carbs, veggies, and a burst of brightness from the salsa. The grilled chicken is perfectly seasoned, the sweet potato wedges come out caramelized and slightly crisp, and the salsa adds a fresh, juicy kick that ties the whole dish together. It’s my go-to when I want to eat healthy without sacrificing taste or satisfaction.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the grilled chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic powder
Smoked paprika
Ground cumin
Chili powder
Salt and black pepper
Fresh lime juice

For the sweet potato wedges:

Sweet potatoes, scrubbed and cut into wedges
Olive oil
Paprika
Salt and black pepper

For the fresh salsa:

Cherry tomatoes or ripe Roma tomatoes, diced
Red onion, finely chopped
Jalapeño (optional), minced
Fresh cilantro, chopped
Lime juice
Salt

For the bowl assembly:

Cooked brown rice, quinoa, or cauliflower rice
Sliced avocado
Mixed greens or baby spinach
Optional toppings: plain Greek yogurt, shredded cheese, hot sauce, lime wedges

directions

I start by tossing the sweet potato wedges with olive oil, paprika, salt, and pepper. I spread them on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway until golden and tender.
While the potatoes bake, I marinate the chicken with olive oil, lime juice, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
I grill the chicken over medium-high heat for about 5–6 minutes per side, or until fully cooked. I let it rest before slicing.
For the salsa, I combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl and stir well. I let it sit while everything else finishes cooking.
I build the bowls by layering a base of greens and rice (or grain of choice), then top with sliced grilled chicken, sweet potato wedges, salsa, and avocado.
I finish with a drizzle of lime juice and any extra toppings I like, then serve warm.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, for a total of around 45 minutes from start to finish.

Variations

Sometimes I swap the chicken for grilled shrimp, tofu, or black beans for a vegetarian twist. I also switch up the grain—quinoa for extra protein or cauliflower rice when I want a lighter option. For extra flavor, I’ll add a spoonful of hummus or a dollop of chipotle mayo.

storage/reheating

I store the ingredients separately in the fridge for up to 3 days to keep everything fresh. I reheat the chicken and sweet potatoes in the microwave or skillet, and I assemble the bowls fresh each time. The salsa should be used within 2 days for the best texture and flavor.

FAQs

Can I make this bowl ahead of time?

Yes, I prep the components in advance and assemble just before eating. It’s perfect for meal prep.

Is this recipe spicy?

It’s mild by default. I can make it spicy by adding more jalapeño to the salsa or a dash of hot sauce.

Can I cook the chicken in a pan instead of grilling?

Absolutely. I sear it in a skillet over medium-high heat, cooking 5–6 minutes per side until done.

Do I need to peel the sweet potatoes?

No, I leave the skin on—it crisps up nicely and adds fiber. Just be sure to scrub them well.

What dressing works well with this bowl?

Fresh lime juice is usually enough, but I’ve also used tahini sauce, cilantro-lime vinaigrette, or a light ranch depending on my mood.

Conclusion

The Ultimate Grilled Chicken Power Bowl with Sweet Potato Wedges and Fresh Salsa is everything I want in a well-rounded meal: it’s filling, colorful, and layered with delicious, fresh flavors. Whether I’m meal-prepping for the week or making a wholesome dinner, this bowl always leaves me feeling nourished and satisfied.