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
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 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.
