Description

Indulge in a vibrant Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs, a perfect meal for lunch or dinner that’s packed with flavor and nutrition. This colorful dish features smoky grilled chicken paired with hearty sweet potatoes, fresh vegetables, and protein-rich hard-boiled eggs, making it not only visually appealing but also incredibly satisfying. Ideal for meal prepping or casual gatherings, this salad bowl is versatile enough to be enjoyed warm or chilled, ensuring it’s suitable for any occasion.

Ingredients

Scale

1 chicken breast, sliced into strips
1 small sweet potato, thinly sliced
2 hard-boiled eggs, peeled and halved
1 cup chopped iceberg lettuce
Cucumber, chopped
Red bell pepper, diced
1 tsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt & pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Toss the sweet potato slices with olive oil, paprika, and salt. Spread them on a baking tray and roast for 20-25 minutes until golden.
In a bowl, mix sliced chicken with olive oil, paprika, garlic powder, salt, and pepper. Grill or pan-sear the chicken for about 4-5 minutes on each side until cooked through.
Boil eggs in water for 9-10 minutes. Once done, cool under cold water, peel, and cut into halves.
In a large bowl, combine chopped lettuce, cucumber pieces, and diced red bell pepper.
Serve by layering the salad mixture on a plate topped with grilled chicken strips, roasted sweet potato rounds, and boiled egg halves.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Grilling/Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 310mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 33g
Cholesterol: 186mg

Keywords: Feel free to customize by adding your favorite veggies or using different proteins like turkey or beef. A light vinaigrette can enhance the flavors; try mixing olive oil with lemon juice.