Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs
Discover a nutritious and satisfying meal with this Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs. This vibrant dish features smoky grilled chicken strips paired with a fresh garden salad, hearty sweet potato rounds, and perfectly boiled eggs—all brimming with flavor and packed with protein. Perfect for any occasion, whether you need a quick lunch or a delightful dinner, this salad bowl is not only delicious but also visually appealing. Enjoy it warm or cold, making it an ideal choice for meal prep or light lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Ingredients
Scale
- 1 chicken breast
- 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
- 1 small sweet potato, thinly sliced
- 1 tsp olive oil
- 1 tsp smoked paprika or chili powder
- Salt to taste
- 2 hard-boiled eggs, peeled and halved
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, paprika, and salt. Roast for 20-25 minutes until golden.
- Season chicken breast 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 eggs in water for 9-10 minutes; cool in cold water before peeling.
- In a bowl, combine lettuce, cucumber, and bell pepper; toss gently.
- On a plate, layer the salad mix and top with chicken strips, sweet potato rounds, and halved boiled eggs.
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 186mg