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Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs

Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs
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Experience the vibrant flavors of a Grilled Chicken Salad Bowl with Sweet Potato Rounds & Eggs. This colorful dish showcases tender, smoky grilled chicken paired with crisp garden vegetables and crunchy sweet potato rounds, all topped off with perfectly boiled eggs. Perfect for any occasion, whether it’s a quick lunch or a satisfying dinner, this salad bowl is not just nutritious but also visually appealing. The combination of protein-rich chicken and fiber-packed sweet potatoes makes it an ideal choice for health-conscious eaters looking for a balanced meal that delights the senses.

Ingredients

Scale
  • 1 chicken breast, sliced into strips
  • 1 tsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1 cup chopped iceberg lettuce
  • 1 cucumber, chopped
  • 1 red bell pepper, diced
  • 1 small sweet potato, thinly sliced
  • 2 hard-boiled eggs, peeled and halved
  • 1 tsp olive oil
  • 1 tsp smoked paprika or chili powder
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss sweet potato slices with olive oil, paprika, and salt; spread on a baking tray. Roast for 20-25 minutes until crispy.
  2. In a bowl, coat chicken strips with olive oil, paprika, garlic powder, salt, and pepper. Grill or pan-sear for about 4-5 minutes per side until cooked through.
  3. Boil eggs in water for 9-10 minutes; cool under cold running water before peeling and cutting in half.
  4. In a mixing bowl, combine lettuce, cucumber, and bell pepper; toss gently.
  5. Assemble by layering the salad mixture on a plate and topping with grilled chicken strips, roasted sweet potatoes, and halved boiled eggs.

Nutrition

Find it online: https://recipetastenow.com/grilled-chicken-salad-bowl-with-sweet-potato-rounds-eggs/