If you’re searching for a vibrant, nourishing meal that feels like a warm hug in a bowl, then the Skinny Chicken and Roasted Potato Bowl Recipe is about to become your new best friend. This dish brings together tender, seasoned chicken, perfectly roasted baby potatoes, and a colorful medley of veggies, topped off with a creamy, tangy dressing that elevates every bite. It’s a simple, wholesome, and absolutely delicious way to enjoy a healthy dinner without skimping on flavor or satisfaction.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in balancing the flavors, textures, and colors of the Skinny Chicken and Roasted Potato Bowl Recipe. From the crispy potatoes to the juicy chicken and fresh vegetables, it’s the perfect harmony of simplicity and taste.
- 2 medium chicken breasts (about 12 oz): Lean protein that stays juicy and tender when diced and cooked properly.
- 2 cups baby potatoes, quartered: Roasting these delivers a crispy outside and soft inside, bringing comfort and heartiness.
- 1 tablespoon olive oil: Essential for roasting and sautéing, adds richness without heaviness.
- 1 teaspoon garlic powder: Brings savory depth and a gentle warmth that amplifies the chicken and potatoes.
- 1 teaspoon paprika: Adds a smoky, slightly sweet flavor and beautiful color to the dish.
- Salt and black pepper to taste: The classic duo that enhances every ingredient’s natural flavor.
- 1 cup broccoli florets: Adds vibrant green color, crunch, and nutrition to the bowl.
- 1 cup cherry tomatoes, halved: Provides bursts of juicy sweetness that contrast wonderfully with roasted potatoes.
- 1/2 red onion, sliced: Offers subtle sharpness and a pop of purple that livens up the plate.
- 1/2 teaspoon dried Italian seasoning: A fragrant blend that brings Mediterranean flair to the chicken.
- Fresh parsley, for garnish (optional): A fresh, herbal finish that brightens every bite.
How to Make Skinny Chicken and Roasted Potato Bowl Recipe
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C) and get those baby potatoes ready. Toss them with half the olive oil, garlic powder, paprika, salt, and pepper so each piece is beautifully coated. Spread them out on a baking sheet and pop them in the oven to roast for 20 to 25 minutes. This roasting step is where magic happens—the potatoes develop a golden, slightly crispy exterior with a tender core that’s just irresistible.
Step 2: Cook the Chicken
While the potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced chicken, seasoning it well with salt, pepper, and the dried Italian seasoning. Sauté the chicken for about 6 to 8 minutes until it’s browned on the outside and cooked through. Stir occasionally for even cooking and to keep the texture nice and juicy—this chicken will be the protein powerhouse of your bowl.
Step 3: Sauté the Vegetables
To that chicken skillet, add the broccoli florets, halved cherry tomatoes, and sliced red onion. Cook everything together for another 4 to 5 minutes, stirring now and then until the vegetables are tender but still have a slight crisp. These vibrant veggies bring not only color and crunch but also essential nutrients that make this bowl a balanced meal.
Step 4: Assemble the Bowl
Now, divide the golden roasted potatoes and the savory chicken-vegetable mixture between two bowls. This layering of textures—crispy potatoes, tender chicken, and vibrant vegetables—creates a satisfying mix that’s as visually appealing as it is delicious.
Step 5: Add the Dressing and Garnish
Whisk together plain Greek yogurt, lemon juice, garlic powder, salt, and pepper in a small bowl to make a fresh and creamy dressing. Drizzle this over your assembled bowls for a tangy contrast that brightens every bite. Finish the masterpiece with a sprinkle of fresh parsley if you like—its herbaceous notes round out the dish beautifully.
How to Serve Skinny Chicken and Roasted Potato Bowl Recipe
Garnishes
Fresh parsley is a lovely touch, but feel free to experiment with other herbs like cilantro or chives for a different twist. A squeeze of lemon juice right before serving can also elevate the freshness and bring a pop of acidity that balances the richness of the potatoes and chicken perfectly.
Side Dishes
Although this Skinny Chicken and Roasted Potato Bowl Recipe stands strong on its own, pairing it with a crisp side salad or some steamed greens can boost your meal’s nutrient profile and add delightful textural contrast. Roasted asparagus or a simple cucumber salad are fantastic companions to keep things light and refreshing.
Creative Ways to Present
Serve this dish in colorful bowls or on rustic wooden boards for an inviting presentation. You might also turn it into a meal prep option by layering the ingredients in glass containers, making weekday lunches both nutritious and pretty. Adding a sprinkle of toasted nuts or seeds can introduce a satisfying crunch and a nutritional boost as well.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Skinny Chicken and Roasted Potato Bowl Recipe can be kept in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until you’re ready to eat to avoid sogginess. This makes for a quick and wholesome meal on busy days.
Freezing
If you want to keep it longer, you can freeze the chicken and potatoes together in a suitable container for up to 2 months. The vegetables are best added fresh after thawing because they may become too soft if frozen, but freezing is perfect for prepping ahead without losing flavor.
Reheating
When you’re ready to enjoy your leftovers, reheat gently in a skillet or microwave until warmed through. Adding the dressing fresh after reheating will keep everything tasting bright and fresh. If using a microwave, cover the bowl to prevent drying out and stir midway for even heating.
FAQs
Can I use sweet potatoes instead of baby potatoes?
Absolutely! Sweet potatoes add a natural sweetness and pair wonderfully with the smoky paprika and garlic seasoning. Just keep an eye on cooking times as sweet potatoes may roast a bit faster.
Is this recipe suitable for meal prepping?
Yes, the Skinny Chicken and Roasted Potato Bowl Recipe is fantastic for meal prepping. Just store the components separately if you want to preserve textures, and assemble with the dressing when ready to serve.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for tofu or chickpeas, and you’ll still get plenty of protein and flavor. Adjust the seasoning slightly to complement your protein of choice.
What kind of Greek yogurt works best for the dressing?
Plain, unsweetened Greek yogurt is ideal as it provides creaminess without added sugars or flavors that can overpower the bowl. Choose a full-fat or low-fat option based on your preference.
How spicy is this dish?
This recipe is mildly spiced with paprika and garlic but not hot. You can easily add a pinch of cayenne or chili flakes if you like a little heat in your Skinny Chicken and Roasted Potato Bowl Recipe.
Final Thoughts
There’s something so comforting about a meal that’s both wholesome and bursting with flavor, which is exactly what this Skinny Chicken and Roasted Potato Bowl Recipe delivers. Whether you’re cooking for two, meal prepping, or simply craving a filling but healthy dish, this recipe is ready to brighten your dinner table time and again. Give it a try—your taste buds and your body will thank you!
Print
Skinny Chicken and Roasted Potato Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Skinny Chicken and Roasted Potato Bowl is a healthy, flavorful meal perfect for a quick weeknight dinner. Tender chicken breast is sautéed with fresh vegetables and paired with golden roasted baby potatoes. A light Greek yogurt dressing adds a zesty finish, making it a balanced and satisfying dish that’s easy to prepare in just 35 minutes.
Ingredients
Main Ingredients
- 2 medium chicken breasts (about 12 oz), diced
- 2 cups baby potatoes, quartered
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 1/2 teaspoon dried Italian seasoning
- Fresh parsley, for garnish (optional)
Dressing (Optional)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400°F (200°C). Place the quartered baby potatoes onto a baking sheet, drizzle with half a tablespoon of olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss well to coat evenly. Roast in the oven for 20-25 minutes until they become golden and tender.
- Cook the Chicken: While the potatoes roast, heat the remaining half tablespoon of olive oil in a skillet over medium heat. Add the diced chicken breasts, season with salt, pepper, and Italian seasoning. Cook, stirring occasionally, for 6-8 minutes until the chicken is browned and thoroughly cooked.
- Sauté Vegetables: Add broccoli florets, cherry tomatoes, and sliced red onion to the skillet with the chicken. Continue cooking for another 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Assemble Bowls: Divide the roasted baby potatoes evenly between two bowls. Top with the cooked chicken and vegetable mixture.
- Prepare and Add Dressing: In a small bowl, whisk together plain Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Drizzle this dressing over the chicken and potatoes in each bowl for added creaminess and flavor.
- Garnish and Serve: Garnish each bowl with fresh parsley if desired. Serve warm and enjoy your nutritious and delicious Skinny Chicken and Roasted Potato Bowl.
Notes
- You can substitute baby potatoes with fingerling potatoes or Yukon gold potatoes if preferred.
- For extra flavor, marinate the chicken with the Italian seasoning and garlic powder for 30 minutes before cooking.
- The Greek yogurt dressing is optional but adds a nice tang and creaminess without much added fat.
- To make this recipe dairy-free, omit the Greek yogurt dressing or use a dairy-free yogurt alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
