Follow these steps to create your mouthwatering Grilled Chicken & Sweet Potato Bowl

1. Step 1: Marinate the Chicken: In a medium bowl or a large resealable plastic bag, combine the chicken pieces with olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, smoked paprika, salt, and black pepper.
2. Step 2: Mix well to ensure the chicken is evenly coated.
3. Step 3: Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. Do not marinate for longer than 4 hours if using lemon juice, as the acid can start to break down the chicken texture too much.
4. Step 4: Prepare and Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). If you plan to grill the sweet potatoes, you can skip this oven step and prepare them for the grill alongside the chicken.
5. Step 5: On a large baking sheet, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper (if using). Spread them in a single layer to ensure even roasting.
6. Step 6: Roast for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized at the edges.
7. Step 7: Grilling option for sweet potatoes: If grilling, toss the seasoned sweet potatoes in a grill basket or thread them onto skewers. They will take about 15-20 minutes on a medium-hot grill, turning occasionally.
8. Step 8: Grill the Chicken: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean and lightly oil the grill grates to prevent sticking.
9. Step 9: Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade.
10. Step 10: Place the chicken on the preheated grill. Cook for 5-7 minutes per side, depending on the thickness of the chicken. Avoid moving the chicken too much initially to allow good grill marks to form.
11. Step 11: The chicken is done when it’s cooked through, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part.
12. Step 12: Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in more tender chicken. After resting, slice or dice the chicken into bite-sized pieces.
13. Step 13: Prepare the Optional Tahini Dressing (if using). In a small bowl, whisk together the tahini, lemon juice, maple syrup/honey (if using), and minced garlic.
14. Step 14: Gradually add the ice water, one tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. You might need more or less water depending on your tahini.
15. Step 15: Season with a pinch of salt to taste.
16. Step 16: Assemble the Bowls: If using, divide your chosen base (quinoa, brown rice, or mixed greens) among serving bowls.
17. Step 17: Top with a generous portion of the roasted or grilled sweet potatoes and the sliced/diced grilled chicken.
18. Step 18: Add your desired toppings, such as sliced avocado, crumbled feta or goat cheese, and toasted pumpkin seeds or almonds.
19. Step 19: Drizzle generously with the tahini dressing, if using, or your favorite vinaigrette.
20. Step 20: Serve immediately and enjoy your wholesome and delicious meal!