Introduction

This Chicken and Sweet Potato Bowl for Two is a cozy, nourishing meal that’s both hearty and healthy. Combining smoky grilled chicken, caramelized roasted sweet potatoes, and fresh spinach with tangy feta, it’s a simple yet flavorful one-bowl dinner perfect for any night.

A white bowl contains a colorful layered meal with four main sections. One section has bright orange roasted carrots, cut into small pieces with a soft, slightly glazed texture. Next to it is a vibrant section of green steamed broccoli, with small florets and a slightly shiny surface. Another part has roasted white chicken pieces with brown grilled marks and a creamy white sauce with specks drizzled on top. The last section features golden-orange roasted sweet potato cubes, slightly crispy on the outside. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and diced
4 cups fresh spinach
2 tablespoons olive oil (divided)
1 teaspoon smoked paprika (divided)
1/2 teaspoon garlic powder (divided)
Salt and black pepper to taste
1/3 cup crumbled feta cheese
Optional: lemon juice or balsamic glaze for drizzling
Optional: chili flakes for heat

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Step 2: While the sweet potatoes roast, season the chicken breasts with 1 tablespoon olive oil, the remaining smoked paprika, garlic powder, salt, and pepper. Cook the chicken on a hot grill pan or skillet over medium-high heat for 6–7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice.
Step 3: In a bowl, lightly toss the fresh spinach with a drizzle of olive oil, a pinch of salt, and lemon juice if using. This softens the greens and adds a fresh flavor.
Step 4: To assemble, divide the spinach between two bowls. Top each with roasted sweet potatoes and sliced chicken. Sprinkle with crumbled feta cheese and add optional chili flakes or a drizzle of balsamic glaze.
Step 5: Serve immediately while warm and enjoy your balanced, flavorful bowl.

Tips & Variations

Cut sweet potatoes evenly to ensure they roast evenly without burning.
Use boneless, skinless chicken thighs for a juicier alternative, or pre-cooked rotisserie chicken to save time.
Substitute sweet potatoes with butternut squash, carrots, or roasted beets for different flavors.
Swap spinach for kale, arugula, or spring mix based on your preference.
Try goat cheese or Greek yogurt instead of feta for creaminess.
Add chili flakes or cayenne pepper if you prefer more heat.
Don’t overcrowd the baking sheet when roasting to allow caramelization instead of steaming.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the spinach separate if possible to prevent wilting. Reheat the chicken and sweet potatoes in the microwave or a skillet until warm, then add the fresh spinach and feta afterward for best texture. Avoid freezing as the greens and cheese do not freeze well.

How to Serve

The dish is served in a white bowl with a white marbled background. It has four main layers arranged side by side: bright green broccoli florets with a soft texture on the top left, small golden brown cubes of roasted sweet potatoes with a slightly crispy surface on the top right, orange grilled carrot sticks with light grill marks on the bottom left, and sliced grilled chicken breast pieces with juicy white meat and grill lines on the bottom right. On top of the chicken, there is a drizzle of creamy white sauce with small herb bits spread over it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bowl ahead of time?

Yes, you can prepare the chicken and sweet potatoes up to three days in advance. Keep components separate and assemble just before eating for best flavor and texture.

What other protein can I use instead of chicken?

Grilled salmon, shrimp, tofu, or hard-boiled eggs work well as protein alternatives in this bowl.

Chicken and Sweet Potato Bowls for Two Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

A hearty, balanced, and flavorful one-bowl meal featuring smoky grilled chicken, caramelized roasted sweet potatoes, and fresh spinach topped with crumbled feta. Perfectly portioned for two, this recipe is easy, nutritious, and ideal for lunch or dinner with a perfect mix of smoky, savory, and fresh flavors.

Author: Lena
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Roasting and Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Protein

2 boneless, skinless chicken breasts

Vegetables

2 medium sweet potatoes, peeled and diced
4 cups fresh spinach

Seasonings and Fats

2 tablespoons olive oil (divided)
1 teaspoon smoked paprika (divided)
1/2 teaspoon garlic powder (divided)
Salt and black pepper to taste

Dairy and Toppings

1/3 cup crumbled feta cheese
Lemon juice or balsamic glaze for drizzling (optional)
Chili flakes for heat (optional)

Instructions

Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in 1 tablespoon of olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and black pepper. Spread evenly on a baking sheet in a single layer.
Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 25–30 minutes, flipping them halfway through, until they are tender and caramelized on the edges.
Season Chicken: While the sweet potatoes roast, season the chicken breasts with the remaining 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper.
Cook Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes, then slice into strips.
Toss Spinach: In a mixing bowl, add fresh spinach, drizzle with a small amount of olive oil, lemon juice if using, and a pinch of salt. Gently toss to lightly dress and soften the greens.
Assemble Bowls: Divide the spinach evenly into two bowls. Top each with half the roasted sweet potatoes and sliced chicken.
Add Toppings: Sprinkle crumbled feta cheese over each bowl. Optionally, add chili flakes or drizzle balsamic glaze for extra heat and tang.
Serve: Serve the bowls warm and enjoy a balanced, flavorful meal.

Notes

Cut sweet potatoes evenly to ensure uniform roasting.
Use a hot skillet or grill pan for a nice sear on chicken to lock in moisture.
Allow chicken to rest before slicing to keep it juicy.
Lightly massage spinach with oil or dressing to soften if raw greens are not preferred.
Don’t overcrowd the baking sheet to promote caramelization instead of steaming.
Adjust seasoning to taste throughout the process.
Store leftovers in airtight containers, keeping spinach separate to prevent wilting.
Reheat chicken and sweet potatoes before adding fresh spinach and feta.

Keywords: chicken sweet potato bowl, healthy dinner, roasted sweet potatoes, grilled chicken recipe, feta cheese bowl, spinach bowl, easy dinner for two