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grilled chicken sweet potato bowl with avocado tomato salad and tzatziki

grilled chicken sweet potato bowl

A vibrant, protein-packed Mediterranean bowl featuring juicy herb-grilled chicken tenders, caramelized roasted sweet potato wedges, a zesty avocado tomato salad, and cool, creamy homemade tzatziki. This recipe is the ultimate balance of healthy fats, complex carbs, and lean protein—perfect for a quick weeknight dinner or a week’s worth of healthy meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Bowl:
  • 1 lb Chicken Tenders
  • 2 large Sweet Potatoes wedged
  • 2 cups Mixed Greens
  • 1 cup Cherry Tomatoes halved
  • 1 large Avocado diced
  • 1/4 Red Onion thinly sliced
For the Marinade/Dressing:
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice
  • 3 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Salt and Pepper to taste
For the Tzatziki:
  • 1 cup Greek Yogurt
  • 1/2 Cucumber grated and squeezed
  • 1 tbsp Fresh Dill chopped

Method
 

  1. Marinate: Mix marinade ingredients and coat chicken for 30 mins.
  2. Roast: Toss sweet potatoes with oil, garlic powder, and paprika. Roast at 400°F for 25–30 mins.
  3. Grill: Grill chicken for 3–5 mins per side until 165°F.
  4. Salad: Toss greens, tomatoes, and onion with lime dressing. Fold in avocado.
  5. Tzatziki: Combine yogurt, dried cucumber, garlic, and dill.
  6. Assemble: Divide ingredients into 4 bowls and serve.

Notes

  • For the Best Flavor: Let the chicken marinate for at least 30 minutes. If you are prepping ahead of time, you can marinate the chicken for up to 4 hours.
  • Sweet Potato Secret: For extra crispy sweet potatoes, ensure they are in a single layer on the pan. If the pan is crowded, they will steam instead of roast.
  • Tzatziki Tip: Always squeeze the excess water out of the grated cucumber using a paper towel or cheesecloth. This keeps the sauce thick and creamy rather than watery.
  • Serving Suggestion: If you want to add extra fiber, serve this on a bed of quinoa or alongside warm whole-grain pita bread.
  • Storage: Store the hot chicken/potatoes separately from the cold salad/tzatziki to maintain textures during reheating.