Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs

🍴 Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs

Q: What ingredients are needed?
A:

• 2 chicken breasts (boneless, skinless)

• 2 medium sweet potatoes (peeled & sliced into ½-inch rounds)

• 2 boiled eggs (halved)

• 4 cups mixed salad greens (spinach, lettuce, arugula, etc.)

• 1 cup cherry tomatoes (halved)

• ½ cucumber (sliced)

• ¼ red onion (thinly sliced)

• 1 avocado (sliced)

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cumin

• Salt & black pepper (to taste)

• Optional dressing: Lemon-tahini, balsamic vinaigrette, or olive oil + lemon juice

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Q: How do you prepare the chicken?
A:

1. Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper.

2. Grill on medium heat for 5–6 minutes per side (until fully cooked).

3. Let rest for 5 minutes, then slice.

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Q: How do you cook the sweet potato rounds?
A:

1. Preheat oven to 200°C / 400°F.

2. Toss sweet potato slices with olive oil, salt, and pepper.

3. Bake for 20–25 minutes, flipping halfway, until golden and slightly crispy.

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Q: How do you assemble the salad bowl?
A:

1. In each bowl, place a bed of mixed greens.

2. Add cherry tomatoes, cucumber, onion, and avocado slices.

3. Top with sweet potato rounds and sliced grilled chicken.

4. Add boiled egg halves on the side.

5. Drizzle with your preferred dressing.

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Q: Can I meal prep this?
A: Yes! Grill chicken and bake sweet potatoes ahead of time. Store separately in the fridge for up to 3 days. Assemble fresh with greens and eggs when ready to eat.

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Q: What are the nutritional benefits?
A:

• Chicken → Lean protein

• Sweet potato → Complex carbs, fiber, vitamin A

• Eggs → Protein, healthy fats

• Avocado → Healthy monounsaturated fats

• Salad greens → Vitamins, minerals, antioxidants