Skinny Chicken and Roasted Potato Bowl Recipe
If you are craving a dish that feels like a warm hug on a plate yet keeps things light and wholesome, this Skinny Chicken and Roasted Potato Bowl Recipe is going to become your new best friend in the kitchen. It brilliantly balances tender, juicy chicken with crispy roasted potatoes and vibrant veggies, all brought together with a creamy, tangy yogurt dressing. Whether you want a quick weeknight dinner or a satisfying lunch that feels indulgent without the guilt, this bowl checks all the boxes for flavor, comfort, and nourishment.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Skinny Chicken and Roasted Potato Bowl Recipe lies in its simplicity. Each ingredient is carefully chosen to create a delicious harmony of flavors and textures without any fuss. Fresh vegetables bring color and crunch, while herbs and spices add that perfect punch to every bite.
- 2 medium chicken breasts (about 12 oz): Diced for quick, even cooking and tender bites.
- 2 cups baby potatoes, quartered: They roast beautifully to a golden crisp outside while staying soft inside.
- 1 tablespoon olive oil: Adds healthy fat and helps achieve that irresistible roast on potatoes and chicken.
- 1 teaspoon garlic powder: Provides a warm, savory base note to both potatoes and chicken.
- 1 teaspoon paprika: Brings depth and a hint of sweetness with a lovely red tint.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 cup broccoli florets: Adds vibrant green color and a satisfying crunch that pairs so well with roasted potatoes.
- 1 cup cherry tomatoes, halved: Burst with juicy sweetness to brighten the bowl.
- 1/2 red onion, sliced: Adds sharpness and a subtle crunch to complement the other veggies.
- 1/2 teaspoon dried Italian seasoning: A fragrant blend that elevates the chicken and veggie mixture.
- Fresh parsley, for garnish (optional): Offers a fresh, herbal lift as a finishing touch.
- Dressing (Optional): 2 tablespoons plain Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, salt and pepper to taste – for a creamy, tangy drizzle that ties everything together.
How to Make Skinny Chicken and Roasted Potato Bowl Recipe
Step 1: Roast the Potatoes to Golden Perfection
Start by preheating your oven to 400°F (200°C). Spread your quartered baby potatoes on a baking sheet, then drizzle with half of the olive oil. Sprinkle on the garlic powder, paprika, salt, and black pepper, tossing everything to coat evenly. Roast them for 20 to 25 minutes until the potatoes reach a lovely golden color and are tender when pierced with a fork. This process brings out their natural sweetness and gives them a satisfyingly crisp skin that makes each bite heavenly.
Step 2: Cook the Chicken Until Juicy and Browned
While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add in the diced chicken pieces, seasoning them with salt, pepper, and dried Italian seasoning. Cook for about 6 to 8 minutes, turning occasionally, until the chicken is browned on the outside and cooked through inside. This step locks in moisture, ensuring your chicken stays tender and flavorful, never dry or bland.
Step 3: Add Vibrant Veggies to the Mix
Next, toss the broccoli florets, halved cherry tomatoes, and sliced red onion directly into the skillet with the chicken. Cook everything together for another 4 to 5 minutes, stirring occasionally, until the vegetables soften just enough to be tender crisp. This quick cooking keeps the veggies fresh and colorful, adding important texture contrasts that make this bowl so satisfying.
Step 4: Assemble Your Skinny Chicken and Roasted Potato Bowl Recipe
Now it’s time to bring everything together. Divide the beautifully roasted potatoes evenly between two bowls, then add the savory chicken and vegetable mixture on top. Every bowl should have a balanced helping of each component for a complete and nourishing meal that looks as good as it tastes.
Step 5: Drizzle with Creamy, Tangy Dressing
For an extra burst of flavor, whisk together the Greek yogurt, lemon juice, garlic powder, salt, and pepper in a small bowl. Drizzle this creamy dressing over your assembled bowls to add a refreshing tang and delightful creaminess that brightens the entire dish. It’s the perfect finishing touch that turns simple ingredients into something unforgettable.
Step 6: Garnish and Serve Warm
Finally, sprinkle fresh parsley on top if you like, adding a pop of color and a fresh herbal note. Serve these bowls warm to enjoy the comforting blend of textures and flavors at their very best.
How to Serve Skinny Chicken and Roasted Potato Bowl Recipe
Garnishes
Fresh parsley is a wonderful garnish choice, adding a bright green vibrancy and subtle earthiness that complements the dish perfectly. You could also experiment with fresh basil or a squeeze of fresh lemon juice to add an extra zing. Garnishing makes the bowl look inviting and adds an extra layer of freshness.
Side Dishes
Though the bowl can certainly stand alone as a complete meal, pairing it with a simple mixed green salad or some steamed green beans creates additional texture and balances out the plate. For a fun twist, try serving it alongside a crisp cucumber salad dressed with vinegar and dill to add a cool, refreshing contrast.
Creative Ways to Present
Presentation can make the experience even more special. Try layering the potatoes on the bottom with the chicken and veggies artfully arranged on top for a colorful effect. Alternatively, serve the chicken and potatoes side by side with the dressing on the side for dipping. For a casual crowd, arrange everything on a large platter, letting everyone help themselves to this vibrant, comforting feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare because this Skinny Chicken and Roasted Potato Bowl Recipe is so delicious), store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making them perfect for lunch the next day or a quick dinner.
Freezing
This recipe can be frozen, but it’s best to freeze the components separately if possible. Store roasted potatoes and cooked chicken separately in freezer-safe containers or bags. When you’re ready to eat, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Reheat leftovers gently either in the microwave or on the stovetop. If microwaving, cover the bowl loosely to retain moisture and heat in short bursts to avoid drying out the chicken. On the stove, warm the chicken and veggies in a skillet over medium-low heat, stirring occasionally until heated through. To keep the potatoes crisp, reheat them separately for a few minutes in an oven or toaster oven.
FAQs
Can I use other types of potatoes in this Skinny Chicken and Roasted Potato Bowl Recipe?
Absolutely! While baby potatoes work wonderfully for their crispiness and size, you can substitute with fingerling potatoes, Yukon gold, or even sweet potatoes for a twist. Just adjust roasting time accordingly to ensure they become tender and golden.
Is this recipe suitable for meal prep?
Yes, it’s ideal for meal prep! You can roast the potatoes and cook the chicken mixture ahead of time, then assemble bowls throughout the week. Just keep the dressing separate until serving to maintain freshness.
Can I make this recipe dairy-free?
Definitely. If you want to avoid dairy, simply skip the Greek yogurt dressing or swap it out for a dairy-free yogurt or a drizzle of olive oil mixed with lemon juice and herbs. The bowl itself remains delicious and healthy.
Can I cook this recipe using chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative and will add extra juiciness. Adjust the cooking time to ensure they are fully cooked through, as thighs can sometimes take a bit longer depending on size.
Is the dressing necessary?
The dressing is optional but highly recommended. It adds a creamy tang that beautifully balances the spices and ties together the flavors. However, the bowl is still tasty without it if you prefer something lighter.
Final Thoughts
This Skinny Chicken and Roasted Potato Bowl Recipe is a shining example of how simple ingredients can come together to create a meal bursting with flavor, color, and texture. It’s approachable enough for a weekday dinner but impressive enough to serve when you want something a little special. I can’t wait for you to give this recipe a try and discover how effortlessly delicious healthy eating can be!
Print
Skinny Chicken and Roasted Potato Bowl Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This Skinny Chicken and Roasted Potato Bowl is a quick, healthy, and flavorful meal perfect for weeknight dinners. Tender roasted baby potatoes are combined with sautéed chicken and vibrant vegetables, all drizzled with a creamy lemon-garlic Greek yogurt dressing. Packed with protein and fresh veggies, it’s a satisfying bowl that’s both nutritious and 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)
For the Dressing (Optional)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). On a baking sheet, spread the quartered baby potatoes, then drizzle with half of the olive oil (1/2 tablespoon). Sprinkle the garlic powder, paprika, salt, and black pepper over the potatoes, then toss everything together to coat evenly. Roast in the preheated oven for 20-25 minutes until the potatoes are golden and tender when pierced with a fork.
- Cook the Chicken: While the potatoes roast, heat the remaining 1/2 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken, season with salt, black pepper, and dried Italian seasoning. Sauté the chicken for 6-8 minutes, stirring occasionally, until it is browned and cooked through with an internal temperature of 165°F (74°C).
- Sauté the Vegetables: To the skillet with cooked chicken, add the broccoli florets, cherry tomatoes, and sliced red onion. Continue cooking for another 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp — vibrant and just cooked through but still retaining some texture.
- Assemble the Bowls: Divide the roasted potatoes evenly between two serving bowls. Top with the chicken and sautéed vegetable mixture, distributing it evenly.
- Prepare and Add the Dressing: In a small bowl, whisk together the plain Greek yogurt, lemon juice, garlic powder, and salt and pepper to taste until smooth. Drizzle this creamy dressing over the chicken and potato bowls to add a tangy and flavorful finishing touch.
- Garnish and Serve: Optionally, sprinkle fresh parsley over the bowls for added color and fresh herb aroma. Serve the bowls warm and enjoy your nutritious, delicious meal!
Notes
- Baby potatoes can be substituted with fingerlings or small Yukon Gold potatoes.
- For extra flavor, marinate the chicken in the Italian seasoning and garlic powder for 15 minutes before cooking.
- You can swap out the broccoli and tomatoes for other vegetables like bell peppers or zucchini depending on preference.
- The dressing is optional but adds a nice creamy tang; you can replace Greek yogurt with a dairy-free alternative for a vegan option.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
