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
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)
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
