If you’re hunting for a meal that’s as vibrant as it is wholesome, the Skinny Chicken and Roasted Potato Bowl is about to be your new go-to. Picture juicy bites of roasted chicken nestled with golden, spiced potatoes, all piled atop a bed of fresh baby spinach. A shower of cherry tomatoes, a sprinkle of creamy feta, and a glossy drizzle of balsamic glaze pull everything together for that perfect burst of flavor in every spoonful. Whether you need a healthy, satisfying dinner or a meal-prep option that never gets boring, this bowl brings craveable comfort without a lick of heaviness.
Ingredients You’ll Need
Everything in the Skinny Chicken and Roasted Potato Bowl comes together with surprisingly simple ingredients, but each one pulls its weight. Roasting transforms everyday staples into utter magic, while the fresh toppings and a tangy finish brighten every bite.
- Boneless Skinless Chicken Breasts (1 1/2 lbs): Lean protein that stays tender and juicy after roasting, perfect for bite-sized bowls.
- Baby Potatoes (1 1/2 lbs, halved): Roasted until golden, these become creamy on the inside and add satisfying heartiness.
- Olive Oil (2 tablespoons, divided): Brings richness and helps everything crisp up beautifully in the oven.
- Paprika (1 teaspoon): Adds warmth and a gentle smokiness to the potatoes without overpowering them.
- Garlic Powder (1 teaspoon): Infuses both the chicken and potatoes with that classic, savory depth we all love.
- Onion Powder (1/2 teaspoon): Enhances the chicken’s flavor, giving it a subtle, sweet undertone.
- Dried Oregano (1/2 teaspoon): A little Mediterranean punch that ties the chicken and veggies together.
- Salt (1/2 teaspoon, divided): Brightens and pulls all the flavors forward.
- Black Pepper (1/4 teaspoon, divided): Adds just enough kick for balance.
- Fresh Baby Spinach (4 cups): The green bed for your bowl; its mild earthiness keeps the dish light and fresh.
- Cherry Tomatoes (1 cup, halved): Lively bursts of sweetness and a pop of color with every bite.
- Crumbled Feta Cheese (1/4 cup): A touch of salty creaminess; feta is the flavor hook that keeps you coming back.
- Balsamic Glaze (2 tablespoons): The essential finishing touch—adds a sweet, tangy drizzle to round out each bowl.
How to Make Skinny Chicken and Roasted Potato Bowl
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). Grab your largest rimmed baking sheet and line it with parchment paper for easy cleanup. This sets the stage for perfectly roasted potatoes and juicy chicken—all in one pan!
Step 2: Season and Roast the Potatoes
In a mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Give them a good stir to coat every surface with that savory, lightly smoky mix. Spread the potatoes over one half of your prepared pan and slide them into the oven for a 20-minute head start—this ensures they’ll end up fork-tender and beautifully golden.
Step 3: Flavor the Chicken
While your potatoes are roasting, drop your chicken pieces into a bowl. Add onion powder, dried oregano, the remaining salt and pepper, and the last tablespoon of olive oil. Toss until everything glistens. The chicken will pick up a ton of flavor, and the oil helps it stay moist as it roasts.
Step 4: Finish Roasting Chicken and Potatoes
Once the potatoes have gotten a 20-minute jump, carefully push them to one side of the pan. Place the seasoned chicken pieces onto the empty half of the sheet, keeping them in a single layer for even cooking. Return the pan to the oven and roast for another 15 to 18 minutes. The chicken should be cooked through (internal temp of 165°F) and the potatoes should be crispy and tender.
Step 5: Assemble and Dress Your Bowls
Set up four bowls and divide the fresh baby spinach between them. Next, layer on your roasted chicken and potatoes, then scatter halved cherry tomatoes over the top. Sprinkle with crumbled feta cheese and finish with a generous drizzle of balsamic glaze. The result is your Skinny Chicken and Roasted Potato Bowl—a rainbow of flavor, color, and satisfaction!
How to Serve Skinny Chicken and Roasted Potato Bowl
Garnishes
A final flourish of fresh herbs, like chopped parsley or basil, adds a flash of green and extra aroma. For a little spice, try red pepper flakes or a pinch of cracked black pepper. The feta and balsamic glaze provide plenty of punch, but you could also dust with a little toasted sesame or sunflower seeds for unexpected crunch.
Side Dishes
This bowl is hearty enough to be the main event, but a simple side pairs perfectly. Consider a crisp cucumber salad or roasted asparagus for extra veggies. Warm, crusty whole-grain bread is also a treat—perfect for sopping up every drop of balsamic glaze that collects at the bottom of your bowl.
Creative Ways to Present
You can serve the Skinny Chicken and Roasted Potato Bowl deconstructed on a large platter for a DIY, family-style dinner. Or try layering your ingredients in mason jars for a grab-and-go meal prep option. For parties, mini bowls or cups make beautiful, colorful starters that are as pretty as they are wholesome.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep roasted chicken, potatoes, and spinach in separate airtight containers in the refrigerator. This keeps the greens fresh and prevents them from wilting or absorbing excess moisture from the warm vegetables.
Freezing
While spinach and feta are best enjoyed fresh, both the roasted chicken and potatoes can be frozen together in an airtight container for up to three months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, simply spread the chicken and potatoes on a sheet pan and warm in a 350°F oven for about 8 minutes, or microwave until hot. Add spinach, tomatoes, feta, and balsamic glaze right before serving so all the textures stay just right.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add even more juiciness and flavor to your Skinny Chicken and Roasted Potato Bowl. Just cut them into bite-sized pieces and follow the recipe as written, adding a minute or two to the roasting time if needed.
Can I swap out the potatoes for sweet potatoes?
Yes, sweet potatoes are a great twist. They roast beautifully and offer a subtle sweetness that pairs so well with the balsamic glaze and feta. Just cut them into similar-sized pieces to baby potatoes for even cooking.
What’s a good substitute for balsamic glaze?
If you don’t have balsamic glaze on hand, you can reduce regular balsamic vinegar with a little honey or maple syrup until thickened. Alternatively, a squeeze of fresh lemon over the top is bright and refreshing.
Do I have to use spinach?
Nope! Mixed baby greens, arugula, or even kale (lightly massaged with olive oil) all work well as a base in your Skinny Chicken and Roasted Potato Bowl. Choose what you love or have on hand for a personal touch.
How do I make this dish dairy-free?
Simply skip the feta cheese or use a plant-based feta alternative. The bowl is already completely gluten-free and loaded with flavor, so you won’t miss a thing if you need to go dairy-free.
Final Thoughts
Truly, the Skinny Chicken and Roasted Potato Bowl ticks every box: flavor, fresh ingredients, easy prep, and loads of customizable options. It’s a dish you can make for family dinner, meal prep, or an elegant lunch with friends. Give it a try—your taste buds and your body will thank you!
Print
Skinny Chicken and Roasted Potato Bowl Recipe
- Total Time: 53 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Skinny Chicken and Roasted Potato Bowl is a delicious and nutritious meal that combines tender chicken with flavorful roasted potatoes, fresh spinach, cherry tomatoes, and tangy feta cheese, all drizzled with balsamic glaze.
Ingredients
For the Roasted Potatoes:
- 1 1/2 lbs baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Chicken:
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic glaze for drizzling
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the Potatoes: In a bowl, toss halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on the baking sheet and roast for 20 minutes.
- Season the Chicken: Season chicken pieces with onion powder, oregano, salt, and pepper. Drizzle with olive oil.
- Roast: After 20 minutes, add the chicken to the baking sheet alongside the potatoes. Roast for 15–18 minutes until cooked through.
- Assemble: Divide spinach among bowls, top with chicken, potatoes, cherry tomatoes, feta cheese, and balsamic glaze.
Notes
- You can swap spinach for arugula or mixed greens.
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before roasting.
- This dish is great for meal prep—store components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5 g
- Sodium: 510 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 95 mg
