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
Scale
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.
