Jam Scott
Perfectly charred chicken, tender roasted sweet potatoes, and a handful of vibrant greens come together in this hearty, feel-good bowl. It’s the kind of meal that feels like comfort food but still leaves you energized. Packed with protein and flavor, this easy dinner is ideal for busy weeknights or cozy weekends in.
Whether you’re looking for a wholesome lunch or a balanced dinner option, these bowls deliver it all: bold seasoning, satisfying textures, and a fresh finish with crumbled feta. The ingredients are simple, but the final result is a vibrant plate that looks as good as it tastes.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts work beautifully here because they cook evenly and develop a flavorful crust when seared or grilled. If you prefer dark meat, boneless chicken thighs also hold up well and offer extra juiciness. Be sure to marinate the chicken to boost tenderness and flavor.
Ingredients for the Chicken and Sweet Potato Bowls for Two
- Chicken Breasts: The star protein in this dish. Grilling or pan-searing locks in juices and gives a delicious char.
- Sweet Potatoes: Roasted until caramelized and tender, they add natural sweetness and a creamy contrast to the savory chicken.
- Fresh Spinach: Lightly wilted for a soft texture and grassy balance to the richer elements.
- Feta Cheese: Crumbled on top for a salty, creamy bite that enhances every forkful.
- Olive Oil: Essential for roasting the potatoes and marinating the chicken.
- Garlic & Herbs: Bring bold flavor and aroma to both the chicken and the sweet potatoes.
- Salt & Pepper: Simple seasonings that tie everything together.
How To Make the Chicken and Sweet Potato Bowls for Two
Step 1: Roast the Sweet Potatoes
Peel and dice the sweet potatoes into bite-sized cubes. Toss them with olive oil, salt, pepper, and your favorite dried herbs (like oregano or thyme). Spread them on a baking sheet and roast at 400°F (200°C) for about 25-30 minutes, flipping halfway through, until golden and tender.
Step 2: Cook the Chicken
While the sweet potatoes roast, marinate the chicken breasts in olive oil, minced garlic, lemon juice, salt, and pepper. Let them sit for at least 15 minutes. Then, cook on a hot grill pan or skillet over medium-high heat for 5-7 minutes per side until cooked through and nicely charred. Let rest before slicing.
Step 3: Wilt the Spinach
In a separate skillet, add a drizzle of olive oil and toss in the spinach. Sauté for just a minute or two until slightly wilted. Season with a pinch of salt.
Step 4: Assemble the Bowls
Divide the spinach between two bowls. Top with roasted sweet potatoes and sliced chicken. Finish with a generous sprinkle of crumbled feta and an extra drizzle of olive oil if desired.
How to Serve and Store Chicken and Sweet Potato Bowls
These bowls are best served warm right after assembling, when the sweet potatoes are crispy-edged, the chicken is juicy, and the spinach still holds a bit of bite. For extra flair, squeeze over a little lemon juice or drizzle with a honey-mustard vinaigrette.
To store leftovers, separate the chicken, sweet potatoes, and spinach in airtight containers and refrigerate for up to 3 days. Reheat gently in the microwave or in a skillet until warmed through. Add fresh feta after reheating to preserve its creamy texture.
Frequently Asked Questions
Can I use pre-cooked chicken?
Yes! Rotisserie or leftover grilled chicken makes this bowl even quicker to prepare. Just slice and warm it slightly before assembling.
What can I substitute for feta?
Try goat cheese for a tangier option or shredded parmesan for a saltier, nuttier note.
Are these bowls gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check seasoning mixes or marinades for hidden gluten.
Can I meal prep this recipe?
Absolutely. Roast the sweet potatoes and cook the chicken in advance. Store all components separately and assemble when ready to eat.
How can I add more flavor?
Add a dash of smoked paprika to the sweet potatoes or toss the spinach in a bit of balsamic vinegar before serving.
Want More Dinner Ideas?
If you love these Chicken and Sweet Potato Bowls, you’ll probably enjoy these other nourishing meals:
- Garlic Butter Baked Chicken Thighs for a rich and crispy-skinned dinner option.
- Spicy Honey Glazed Salmon when you’re craving something sweet and fiery.
- Creamy Tuscan Chicken Skillet for indulgent flavor with a touch of elegance.
- Lemon Herb Quinoa Bowls for a vegetarian twist with bright Mediterranean notes.
- Stuffed Sweet Potatoes with Black Beans for an easy, plant-based dinner.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go for chicken breasts or try thighs? Did you add a homemade dressing?
I love seeing how you bring these meals to life in your kitchen. Ask questions, share tweaks—we’re all here to make every meal a little more delicious.
Chicken and Sweet Potato Bowls for Two
- Total Time: 45 minutes
- Yield: 2 servings
Description
A wholesome and satisfying dinner with charred chicken, sweet roasted potatoes, wilted spinach, and feta cheese. Packed with protein and naturally gluten-free, it’s a balanced and comforting bowl that’s quick enough for weeknights and nourishing enough for meal prep.
Ingredients
2 boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and diced
4 cups fresh spinach
1/3 cup crumbled feta cheese
3 tbsp olive oil (divided)
2 garlic cloves, minced
1 tbsp lemon juice
1 tsp dried oregano (or thyme)
Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1.5 tbsp olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Marinate the Chicken: In a bowl, mix 1 tbsp olive oil, minced garlic, lemon juice, salt, and pepper. Add chicken breasts and marinate for 15 minutes.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until fully cooked and charred. Rest and slice.
- Wilt the Spinach: In a skillet, heat remaining 0.5 tbsp olive oil. Add spinach and sauté for 1-2 minutes until just wilted. Season lightly.
- Assemble: In two serving bowls, divide the wilted spinach. Top with roasted sweet potatoes and sliced chicken. Sprinkle crumbled feta over each bowl and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
