Ingredients
- Chicken breasts: 2 (6-8 oz each)
- Sweet potatoes: 2 medium
- Olive oil: 3 tablespoons
- Paprika: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Greek yogurt: 1 cup
- Cucumber: 1/2, grated
- Lemon juice: 1 tablespoon
Instructions
- Step 1: Preheat grill to medium-high heat. Prepare sweet potato fries by peeling and cutting the sweet potatoes into fry shapes. Toss with 1 tablespoon of olive oil, paprika, and garlic powder.
- Step 2: Grill the sweet potato fries in a grill basket (or on a baking sheet in the oven at 400°F for 20-25 minutes) until tender and slightly charred, flipping occasionally.
- Step 3: While the fries are cooking, brush the chicken breasts with the remaining 2 tablespoons of olive oil and season with salt and pepper.
- Step 4: Grill the chicken breasts for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F. Let rest for a few minutes before slicing.
- Step 5: Prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber (squeeze out excess moisture), and lemon juice in a small bowl. Season with salt and pepper to taste.
- Step 6: Assemble the power bowls by placing sweet potato fries in the bottom of each bowl, topping with sliced grilled chicken, and a generous dollop of tzatziki sauce. Garnish as desired.
Notes
- Store leftover components separately in airtight containers for optimal freshness and to prevent the fries from getting soggy.
- Reheat the chicken and sweet potato fries in a dry skillet or air fryer to restore crispness before assembling your bowl.
- For a complete meal, add a handful of fresh spinach or mixed greens to the base of the bowl before topping with the other ingredients.
- Squeeze excess moisture from the grated cucumber with a paper towel to prevent watery tzatziki.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American