Chicken Bowl Recipe

Why You’ll Love This Recipe

I love how this bowl brings together protein, fiber, and healthy fats without feeling heavy. It’s easy to prep ahead, endlessly customizable, and looks as good as it tastes. The olive oil and salt and pepper add just the right touch of flavor while letting the ingredients shine. Whether I’m eating clean, meal-prepping, or just want something comforting and real, this bowl does the job.

Ingredients

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

• Grilled chicken, sliced

• 1 boiled egg, halved

• 1 small purple sweet potato, boiled or roasted and cubed

• Handful of fresh greens (like spinach, arugula, or kale)

• Olive oil

• Salt and black pepper

Directions

1. Prepare the Chicken: I grill chicken breast or thigh seasoned with just a little salt and pepper until it’s golden and cooked through. Then I slice it thinly.

2. Boil the Egg: I boil the egg for about 8–10 minutes for a firm yolk, then peel and cut it in half.

3. Cook the Sweet Potato: I peel and cube the purple sweet potato, then boil or roast it until tender. Roasting gives it a caramelized edge that I really enjoy.

4. Assemble the Bowl: I layer fresh greens in the bottom of a bowl, then top with the chicken, egg, and sweet potato cubes.

5. Drizzle and Season: I finish it with a drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. That’s it—fresh, fast, and flavorful.

Servings and timing

• Servings: 1

• Prep Time: 10 minutes (or more if cooking everything fresh)

• Cook Time: 15–20 minutes

• Total Time: 25–30 minutes

Variations

• Add Grains: I sometimes add a scoop of quinoa, brown rice, or farro for extra staying power.

• Swap the Protein: Grilled salmon, tofu, or even chickpeas make great alternatives to chicken.

• Change Up the Veg: Roasted broccoli, zucchini, or cherry tomatoes are great additions.

• Add a Sauce: I’ve topped it with tahini dressing, Greek yogurt sauce, or even a splash of balsamic glaze.

• Spice It Up: A pinch of chili flakes or a splash of hot sauce takes it up a notch when I want a little heat.

Storage/Reheating

I store all the components separately in the fridge and assemble the bowl when ready to eat. The grilled chicken and sweet potato keep well for up to 3 days. I reheat the chicken and potato gently if I want a warm bowl, or serve it all cold for a refreshing option.

FAQs

Can I use regular sweet potatoes instead of purple?

Yes, I often switch it up with orange sweet potatoes—they’re slightly sweeter but just as delicious.

How do I keep the greens fresh?

I always dry them well after washing and store them in a container lined with paper towels to prevent wilting.

Can I prep this bowl for lunch?

Absolutely. I often meal prep two or three bowls at once and store them in containers for grab-and-go meals.

What kind of chicken works best?

I usually go with grilled chicken breast for lean protein, but thighs offer more flavor and juiciness if I have them.

Can I make it vegetarian?

Yes, I replace the chicken with roasted chickpeas, grilled tofu, or tempeh for a vegetarian version that’s just as satisfying.

Conclusion

This Chicken Bowl is one of those meals I can count on to be nourishing, customizable, and delicious every time. With simple ingredients and minimal effort, it brings together everything I want in a balanced bowl. Whether hot or cold, it’s a perfect fit for lunch, dinner, or meal prep.

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