| | CHARGRILLED CHICKEN BOWLS

Author / Rachel Koo

Prep: 15 min / Cook time: 45 min / Servings: 6

BYOB – Build-Your-Own-Bowl! A variation of delicious sides combined in one. Jam packed with flavour, nutrients and colour! This simple and delicious bowl will satisfy your hunger and taste buds all in one go!

Macros:

Per Serving.
Calories: 577
Protein: 28 g
Carbohydrates: 40 g
Fat: 36 g

Ingredients:

For the chicken

2lb boneless skinless chicken thighs

Marinade: 

1 tbsp olive oil

1 tbsp honey

1 tbsp balsamic vinegar

1 tbsp dijon mustard

1 tbsp soy (tamari gluten free option)

1 tsp lemon seasoning

1 tsp dried rosemary slightly crushed

1 clove garlic crushed

For the Sweet Potato

4 large sweet potatoes, peeled and cubed

1 tbsp Olive Oil

Salt

Pepper

For the Beets

4 beets, cut in half with the tops cut off

1 tbsp Olive Oil

Salt Pepper

For the Dressing

1/4 cup tahini

1/4 cup lemon juice

2 tbsp water

1 tbsp olive oil

1 tbsp nutritional yeast

1/4 teaspoon pepper

1/4 teaspoon ground turmeric

Pinch of cayenne 

Add more flavour add 1 clove garlic

– 1/4 teaspoon minced fresh ginger

Method:

For the chicken

Step 1 A: Combine the chicken and marinade together in a bowl and mix together until the meat is evenly coated. Set aside in a ziplock bag or covered bowl in the fridge to let marinate for 30 min – 3 hours

Step 2 A: Clean and preheat grill to medium high heat

Step 3 A: Cook chicken on grill for 3-4 min per side until skin turns golden brown and cleanly pulls off the grill

Step 4 A: Let chicken stand for 10 minutes, then cut up into slices 

For the potatoes and beets

Step 1 B: Preheat Oven to 425 F

Step 2 B: Drizzle olive oil all over sweet potatoes and toss to coat. Season with salt and pepper as desired

Step 3 B: On a separate pan – drizzle olive oil all over beets and toss to coat. Season with salt and pepper as desired

Step 4 B: Place beets and potatoes in oven and roast for 40-50 min

Step 5 B: For the potatoes, shake the pan every 10-15 minutes so all sides are evenly cooked to a crispy golden brown on the outside, soft texture on the inside

Step 6 B: For the beets, roast until they are tender and the skin falls off. Once finished, let cool and cut into cubes

For the tumeric tahini dressing

Step 1 C: Whisk ingredients together until smooth, or place in a mason jar and shake until smooth

For assembly

Scoop sweet potatoes and roasted beets, and your choice of steamed vegetable in a bowl. Layer on the sliced grilled chicken on top. Drizzle dressing on the bowl as desired!

Perfect Pairings:

This recipe pairs perfectly with our tired and tested nutrition protocols.
Leaning Protocol
Bulking Protocol

Alternatively, level-up your nutrition with our one-on-one Nutrition Coaching. Get a bespoke plan tailored to match your specific needs by one of our Power Athlete nutrition ninjas. Hit us up and we will steer you towards your goals.

Related Content

PODCAST: PA Radio Ep 597 – Alcohol Killing Your Leaning Buzz?
BLOG: Collagen – What’s All the Fuss? by Samantha Flaherty
RECIPE: Quick & Easy Crustless Quiche by Rachel Koo

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AUTHOR

Rachel Koo

Rachel has enjoyed sport her entire life and embarked on her coaching career in 2012. Starting as a personal trainer in various gyms, she eventually found CrossFit which lead her to CrossFit Football. In 2015 Rachel completed her CrossFit Football certification which opened up many doors of opportunity within coaching. Since then she has completed Power Athlete Methodology course, earned her Block 1 and put that knowledge into action coaching collegiate level athletes. Throughout the years training, proper nutrition and lifestyle habits have been the pillars in helping her clients and athletes achieve their true potential. Rachel currently working as a performance coach applying the Power Athlete principles with all of her clients.

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