Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs
Indulge in a vibrant and nutritious Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs, perfect for any meal occasion. This delightful dish features smoky grilled chicken paired with crispy sweet potato rounds and a medley of fresh vegetables. The combination of flavors creates a satisfying and colorful presentation that makes clean eating enjoyable without compromising on taste. Ideal for busy weeknights or leisurely lunches, this salad bowl is rich in protein, vitamins, and essential nutrients, ensuring you stay energized throughout the day. Customize it with your favorite veggies for an even more personal touch!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling
- Cuisine: American
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
- 1 cucumber (chopped)
- 1 red bell pepper (diced)
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt to taste
- 1 tsp smoked paprika
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, smoked paprika, and salt. Spread on a baking tray and roast for 20-25 minutes until golden.
- In a bowl, coat chicken strips with olive oil, paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 4-5 minutes on each side until cooked through.
- Boil eggs for 9-10 minutes; cool under cold water before peeling.
- In a large bowl, mix iceberg lettuce, cucumber, and red bell pepper.
- Arrange the salad mixture on a plate and top with chicken strips, roasted sweet potatoes, and halved eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 240mg