Description
Enjoy a vibrant and satisfying Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs thatβs perfect for any meal of the day. This dish combines smoky grilled chicken, crispy sweet potato rounds, and fresh garden vegetables, topped with protein-rich eggs. Itβs not only visually appealing but also packed with nutrients, making it an ideal choice for a quick lunch or hearty dinner. With its harmonious blend of flavors and textures, this salad bowl is sure to become a family favorite!
Ingredients
Scale
- 1 chicken breast
- 1 tsp olive oil
- tsp paprika
- tsp garlic powder
- Salt & pepper to taste
- 1 cup chopped iceberg lettuce
- Cucumber, chopped
- Red bell pepper, diced
- 1 small sweet potato
- 1 tsp olive oil
- tsp smoked paprika or chili powder
- Salt to taste
- 2 hard-boiled eggs
Instructions
- Preheat your oven to 400Β°F (200Β°C). Toss sweet potato slices with olive oil, paprika, and salt. Spread on a baking tray and roast for 20-25 minutes until crisp.
- Season sliced chicken with olive oil and spices. Grill or pan-sear the chicken for 4-5 minutes per side until fully cooked.
- Boil eggs in water for 9-10 minutes. Cool in cold water, peel, and cut into halves.
- In a mixing bowl, combine lettuce, cucumber, and red bell pepper; toss gently.
- Assemble by plating the salad mixture topped with grilled chicken strips, roasted sweet potatoes, and halved boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approx. 450g)
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 186mg
Keywords: For added flavor, marinate the chicken before cooking. Feel free to customize the salad with your favorite vegetables or dressings.