If you’re looking for a vibrant, wholesome meal that tastes like comfort but won’t weigh you down, this Skinny Chicken and Roasted Potato Bowl Recipe is exactly what you need. It’s a delightful blend of juicy chicken, crispy roasted baby potatoes, and fresh, colorful veggies all brought together with a light, tangy dressing. Whether you’re after a quick weeknight dinner or a satisfying lunch that feels like a feast, this recipe delivers in flavor, nutrition, and, best of all, ease.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that pack serious flavor and texture. Each element plays a role—from the golden roasted potatoes adding a perfect crunch, to the tender chicken infused with herbs, and the fresh veggies that brighten up every bite.
- 2 medium chicken breasts (about 12 oz), diced: Tender protein that soaks up seasoning beautifully.
- 2 cups baby potatoes, quartered: Perfectly sized to roast crisp on the outside and fluffy inside.
- 1 tablespoon olive oil: Essential for roasting and sautéing, adds a rich, fruity flavor.
- 1 teaspoon garlic powder: Infuses a subtle savory undertone without overpowering the dish.
- 1 teaspoon paprika: Adds smoky warmth and a gorgeous red hue to the potatoes.
- Salt and black pepper to taste: The classic duo that enhances all flavors.
- 1 cup broccoli florets: Brings a fresh crunch and bright green color to the bowl.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness that balance savory notes.
- 1/2 red onion, sliced: Adds a mild sharpness and lovely crunch.
- 1/2 teaspoon dried Italian seasoning: A perfect herb blend that rounds out the chicken’s flavor.
- Fresh parsley, for garnish (optional): A pop of vibrant green for flavor and presentation.
- For the Dressing (Optional):
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Creamy, tangy, and optional, but highly recommended for the perfect finishing touch.
How to Make Skinny Chicken and Roasted Potato Bowl Recipe
Step 1: Roast the Potatoes
Start by heating your oven to 400°F (200°C). Toss your quartered baby potatoes with half of the olive oil, garlic powder, paprika, salt, and pepper on a baking sheet. Roasting them until golden and tender—usually 20 to 25 minutes—not only brings out their natural sweetness but also gives them that crave-worthy crispy edge that makes every bite so satisfying.
Step 2: Cook the Chicken
While the potatoes are roasting, warm up the remaining olive oil in a skillet over medium heat. Add the diced chicken breasts and season with salt, pepper, and that lovely Italian seasoning. Cook the chicken until it’s nicely browned and cooked through, around 6 to 8 minutes. This step ensures your chicken stays juicy on the inside with just the right amount of crispness outside.
Step 3: Sauté the Vegetables with Chicken
Once the chicken is cooked, toss in the broccoli florets, halved cherry tomatoes, and sliced red onion. Stir everything together and cook for another 4 to 5 minutes. The goal here is tender-crisp veggies, which means they still have that fresh snap but just enough softness to marry beautifully with the chicken and potatoes.
Step 4: Assemble the Bowl
Divide the golden roasted potatoes and the colorful chicken-vegetable mixture between two bowls. This is where the magic of textures and flavors really comes together, making each bowl a colorful, comforting masterpiece.
Step 5: Whip Up the Optional Dressing
In a small bowl, whisk together Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Drizzle this creamy, tangy dressing over the chicken and roasted potatoes to add an irresistible fresh zing that lifts the whole dish.
Step 6: Garnish and Serve
Finally, sprinkle fresh parsley on top if you like a pop of fresh herbaceous flavor and a bit more color. Serve your Skinny Chicken and Roasted Potato Bowl Recipe warm and get ready to enjoy every delicious, healthy bite.
How to Serve Skinny Chicken and Roasted Potato Bowl Recipe
Garnishes
Fresh parsley is a classic choice, adding brightness and a hint of freshness. You can also experiment with a sprinkle of chili flakes for a little heat or a squeeze of lemon for extra zing. These small touches make your bowl feel special and personal.
Side Dishes
This bowl is quite complete on its own, but if you want to bulk it up or offer more variety, consider a light side salad with lemon vinaigrette or a crisp cucumber and yogurt salad. These pairings complement the main dish without overpowering it.
Creative Ways to Present
Serve it in rustic, deep bowls to highlight the vibrant colors. Layer the ingredients so the veggies peek through, and drizzle the dressing artistically for a restaurant-worthy presentation. You could also offer the components separately for a customizable “build-your-own” bowl experience at the table.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld even more, making for another delicious meal the next day. Just keep the dressing separate until ready to serve to maintain freshness.
Freezing
This dish freezes well if you want to save it for longer. Store the chicken and roasted potatoes separately to preserve the best textures. Veggies like broccoli might get a bit softer after freezing, but it still tastes wonderful reheated.
Reheating
Reheat leftovers gently in a skillet or microwave until warmed through. Adding a splash of water or a drizzle of olive oil helps keep everything moist. Then, freshen up with a new drizzle of the yogurt dressing or a sprinkle of herbs for that just-made feel.
FAQs
Can I use other types of potatoes in this Skinny Chicken and Roasted Potato Bowl Recipe?
Absolutely! Yukon gold or red potatoes work great too, though baby potatoes are ideal for their size and texture. Just adjust roasting time if larger potatoes are used to ensure tenderness.
Is the Greek yogurt dressing necessary?
Not at all! The dressing is optional but highly recommended for that creamy tang that ties the bowl together. If you prefer, you can swap it out for a simple olive oil and lemon vinaigrette or enjoy the dish as is.
Can I make this recipe vegetarian or vegan?
You can easily swap out chicken for tofu or chickpeas for a plant-based version. Use olive oil and seasonings accordingly, and choose a vegan dressing alternative if desired.
How spicy is this Skinny Chicken and Roasted Potato Bowl Recipe?
This recipe is mild by nature. If you like heat, feel free to add chili flakes or a dash of hot sauce to amp it up. The flavors are flexible and welcome customization!
What’s the best way to dice the chicken for this recipe?
Cut the chicken into evenly sized bite-sized pieces to ensure quick, even cooking. This helps the chicken brown nicely and stay juicy without drying out.
Final Thoughts
This Skinny Chicken and Roasted Potato Bowl Recipe has become one of my all-time favorites, and I hope it will be yours too. It strikes a perfect balance between hearty and healthy, with simple, everyday ingredients that come together in such a satisfying way. Give it a try—you might just find yourself making it over and over again!
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 combining tender roasted baby potatoes, sautéed chicken breasts, and fresh sautéed vegetables. Finished with a light Greek yogurt lemon dressing, it’s perfect for a quick and nutritious dinner.
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 on a baking sheet. Drizzle with half a tablespoon of olive oil, sprinkle garlic powder, paprika, salt, and black pepper evenly over them, then toss to coat all pieces well. Roast the potatoes in the oven for 20 to 25 minutes until they are golden brown and tender.
- Cook Chicken: While the potatoes are roasting, heat the remaining half tablespoon of olive oil in a skillet over medium heat. Add the diced chicken breasts, and season with salt, pepper, and Italian seasoning. Cook the chicken for 6 to 8 minutes, stirring occasionally, until it is browned on the outside and cooked through.
- Sauté Vegetables: Add the broccoli florets, halved cherry tomatoes, and sliced red onion to the skillet with the chicken. Continue cooking for another 4 to 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Assemble Bowls: Divide the roasted potatoes and the chicken-vegetable mixture evenly between two bowls, making a balanced and colorful meal.
- Prepare Dressing: In a small bowl, whisk together the plain Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Drizzle this dressing over the chicken and potatoes in the bowls.
- Garnish and Serve: Garnish with fresh parsley if desired, serve the bowls warm, and enjoy your healthy, flavorful dinner.
Notes
- You can substitute baby potatoes with sweet potatoes for a slightly sweeter taste and extra nutrients.
- For a spicier kick, add some red pepper flakes to the chicken seasoning.
- If you prefer a dairy-free dressing, swap Greek yogurt with a cashew cream or tahini-based sauce.
- To meal prep, keep the roasted potatoes and cooked chicken-vegetable mixture in separate containers and combine when ready to eat.
- Fresh parsley adds a nice herbaceous note but can be omitted if unavailable.
