Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs
Indulge in a vibrant Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs, the ultimate meal for lunch or dinner. This colorful dish features smoky grilled chicken, fresh garden salad, crispy sweet potato rounds, and protein-rich boiled eggs. It’s not just visually appealing but also packed with nutrients, making it a satisfying option for any occasion—from casual gatherings to meal prep for the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking/Grilling
- Cuisine: American
Ingredients
Scale
- 1 chicken breast, sliced into strips
- 1 small sweet potato, thinly sliced
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 cup chopped iceberg lettuce
- 1 cucumber, chopped
- 1 red bell pepper, diced
- 2 hard-boiled eggs, peeled and halved
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato slices with olive oil, smoked paprika, and salt. Spread on a baking tray and roast for 20-25 minutes until crispy.
- Season the chicken strips with olive oil, paprika, garlic powder, salt, and pepper. Grill or pan-sear for 4-5 minutes on each side until fully cooked.
- Boil the eggs in water for 9-10 minutes. Cool, peel, and halve them.
- In a mixing bowl, combine iceberg lettuce, cucumber pieces, and diced red bell pepper.
- Assemble by placing the salad mix in a bowl or plate topped with grilled chicken strips, roasted sweet potatoes, and halved boiled eggs.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 186mg