Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs
Experience a burst of flavor with our Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs. This vibrant and nutritious meal combines smoky grilled chicken, crisp garden vegetables, and sweet potato rounds, all topped with perfectly boiled eggs. In just 35 minutes, you can whip up a balanced dish that’s not only satisfying but also visually appealing. Perfect for lunch or dinner, this salad bowl offers versatility—you can enjoy it warm or cold, making it an excellent choice for meal prep or picnics. With easy cleanup and minimal dishes required, you’ll spend less time in the kitchen and more time enjoying this delightful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling, Baking
- Cuisine: American
Ingredients
Scale
- 1 chicken breast
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 cup chopped iceberg lettuce
- 1 cucumber, chopped
- 1 red bell pepper, diced
- 1 small sweet potato, thinly sliced
- 1 tsp olive oil
- 1 tsp smoked paprika or chili powder
- Salt to taste
- 2 hard-boiled eggs, peeled and halved
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, smoked paprika, and salt. Roast on a baking tray for 20-25 minutes until golden.
- In a mixing bowl, coat chicken strips with olive oil, paprika, garlic powder, salt, and pepper. Grill or pan-sear for 4-5 minutes on each side until cooked through.
- Boil eggs in water for 9-10 minutes. Cool in cold water before peeling and halving.
- Combine lettuce, cucumber, and bell pepper in a large bowl.
- Assemble by plating the salad mixture with grilled chicken strips, roasted sweet potatoes, and boiled eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 186mg