If you’re craving something wholesome, vibrant, and totally satisfying that won’t weigh you down, this Skinny Chicken and Roasted Potato Bowl Recipe is here to rescue your meal plans. Imagine tender, juicy chicken paired with golden roasted baby potatoes, fresh broccoli, cherry tomatoes, and a touch of zingy homemade dressing that brightens every bite. It’s simple, colorful, and bursting with flavors that make you feel good, inside and out. Trust me, once you try this dish, it’s going to become a go-to dinner that feels indulgent but is actually so light and fresh.
Ingredients You’ll Need
Gathering a handful of fresh, basic ingredients is all it takes to bring this dish to life. Each one plays a special role, whether it’s creating crisp roasted edges, juicy tender chicken, or that pop of freshness that keeps every bite exciting.
- 2 medium chicken breasts (about 12 oz): Diced for quick cooking and juicy bites packed with protein.
- 2 cups baby potatoes, quartered: These roast to perfect golden perfection and add comforting texture.
- 1 tablespoon olive oil: Essential for roasting and sautéing, adding richness and helping flavors meld.
- 1 teaspoon garlic powder: Brings a warm, savory depth to both the potatoes and chicken.
- 1 teaspoon paprika: Adds subtle smoky sweetness and a beautiful color.
- Salt and black pepper to taste: The classic duo that boosts and balances every ingredient.
- 1 cup broccoli florets: For a vibrant green crunch that’s healthy and satisfying.
- 1 cup cherry tomatoes, halved: Juicy bursts of natural sweetness and acidity.
- 1/2 red onion, sliced: Offers a mild sharpness that beautifully complements the other flavors.
- 1/2 teaspoon dried Italian seasoning: A blend of herbs giving an aromatic lift to the chicken.
- Fresh parsley, for garnish (optional): Adds a bright, fresh finish and pretty color contrast.
For the Optional Dressing:
- 2 tablespoons plain Greek yogurt: Creamy base that adds tang and richness without heaviness.
- 1 teaspoon lemon juice: Brings a refreshing zing that cuts through the richness perfectly.
- 1/2 teaspoon garlic powder: Extra flavor boost that ties the dressing to the main dish.
- Salt and pepper to taste: Balance the flavors in the dressing for a perfectly seasoned finish.
How to Make Skinny Chicken and Roasted Potato Bowl Recipe
Step 1: Roast the Potatoes
Start by preheating your oven to 400°F (200°C). Toss those little baby potatoes with half the olive oil, garlic powder, paprika, salt, and pepper until they’re thoroughly coated. Spread them out on a baking sheet so they roast evenly, transforming into golden, crisp bites with creamy insides in about 20 to 25 minutes. This roasting step is the secret to unlocking their amazing texture and flavor.
Step 2: Cook the Chicken
While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the diced chicken breasts, seasoning them with salt, pepper, and the dried Italian seasoning to build aromatic layers of savory goodness. Cook the chicken for 6 to 8 minutes, stirring occasionally until each piece is beautifully browned and cooked through. This quick sauté keeps the chicken juicy and tender, perfect for that Skinny Chicken and Roasted Potato Bowl Recipe.
Step 3: Add the Veggies
Once the chicken is nearly done, add the broccoli florets, cherry tomatoes, and red onion slices straight into the skillet. Sauté everything together for another 4 to 5 minutes, just enough for the vegetables to become tender but still maintain a bit of crunch. This step adds fresh textures and vibrant colors that make the bowl both nutritious and exciting to eat.
Step 4: Assemble the Bowl
Now for the fun part! Divide the roasted potatoes evenly between two bowls, then spoon the warm chicken and vegetable mixture over the top. This layering not only looks inviting, but it also ensures each forkful has a balanced mix of all the delicious components in your Skinny Chicken and Roasted Potato Bowl Recipe.
Step 5: Whip Up the Dressing (Optional)
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Drizzle this creamy, tangy dressing over the bowls to add an extra burst of flavor and moisture that elevates every bite. It’s a clever way to keep the dish light but indulgent, perfect if you want a touch of richness without any guilt.
Step 6: Garnish and Serve
Finish it off with a sprinkle of fresh parsley if you have it — this adds a lovely fresh aroma and bright green color that makes the dish feel fresh and polished. Serve the bowls warm and get ready to enjoy a meal that’s both comforting and vibrant, perfect for any day of the week.
How to Serve Skinny Chicken and Roasted Potato Bowl Recipe
Garnishes
Fresh parsley is a wonderful finishing touch that adds a grassy, aromatic note and looks gorgeous scattered on top. If you want to get creative, try some lemon zest or a sprinkle of red pepper flakes for a little extra zing and color pop. These small additions make every serving feel special and thoughtfully prepared.
Side Dishes
This bowl is actually a full meal on its own, but if you want to expand your spread, consider a light mixed green salad with vinaigrette or some crusty whole-grain bread on the side. These options keep things balanced and add variety without overwhelming the main flavors of the Skinny Chicken and Roasted Potato Bowl Recipe.
Creative Ways to Present
Serving this dish in rustic bowls or on pretty dinner plates with a drizzle of extra dressing on the side makes for an inviting presentation. You can also layer ingredients in a mason jar for a grab-and-go lunch version. The vibrant colors and textures deserve to be shown off because they really do make this bowl a feast for both the palate and the eyes.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually meld more over time, making the dish taste even better the next day. Just be sure to store the dressing separately if you used it to prevent the bowl from getting soggy.
Freezing
While this recipe is best enjoyed fresh, you can freeze the roasted potatoes and cooked chicken-vegetable mix in separate containers for up to 2 months. Thaw them overnight in the refrigerator before reheating to keep textures intact. Avoid freezing the creamy yogurt dressing, as it can separate when thawed.
Reheating
Gently reheat the chicken and potato mixture in a skillet over medium-low heat or in the microwave until warmed through. If the dish feels a little dry after reheating, add a light drizzle of olive oil or a spoonful of the leftover dressing to restore moisture and flavor. This way, the bowl tastes almost as fresh as day one.
FAQs
Can I use different vegetables in this bowl?
Absolutely! Feel free to swap broccoli, tomatoes, and onions for your favorites like bell peppers, zucchini, or green beans. Just adjust cooking times to keep veggies tender but crisp.
Is this recipe suitable for meal prepping?
Yes, this Skinny Chicken and Roasted Potato Bowl Recipe is excellent for meal prep. You can cook everything ahead and portion it out for easy grab-and-go lunches or dinners during your busy week.
Can I make this recipe dairy-free?
Definitely! Simply omit the Greek yogurt dressing or substitute it with a dairy-free yogurt or a drizzle of olive oil and lemon juice for a fresh, tangy touch.
How can I make the chicken more flavorful?
Marinate the chicken for 30 minutes beforehand with olive oil, lemon juice, garlic, and herbs, or add a sprinkle of smoked paprika or cayenne pepper for a little heat. It’s all about personalizing to your taste!
Can I use frozen potatoes or chicken?
Fresh ingredients work best for this recipe to achieve perfect texture and flavor, but if using frozen, make sure to thaw completely and pat dry. Adjust cooking times as needed to ensure everything cooks evenly.
Final Thoughts
There’s something so satisfying about a bowl filled with colorful roasted potatoes, juicy chicken, and fresh veggies all coming together in harmony. This Skinny Chicken and Roasted Potato Bowl Recipe is just such a dish — simple but packed with flavor, texture, and nutrition. Give it a try for your next meal and enjoy a comforting, wholesome dinner that feels like a hug on a plate!
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 healthy, flavorful meal perfect for a quick weeknight dinner. Featuring roasted baby potatoes, sautéed chicken breasts, and fresh vegetables, this dish is perfectly balanced with a zesty Greek yogurt dressing. It’s low in fat and calories while delivering satisfying protein and vibrant flavors.
Ingredients
Proteins and Vegetables
- 2 medium chicken breasts (about 12 oz), diced
- 2 cups baby potatoes, quartered
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Dressing (Optional)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Prepare and roast the 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, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss well to ensure the potatoes are evenly coated. Roast in the oven for 20-25 minutes until the potatoes are golden brown and tender.
- Cook the chicken: While the potatoes roast, 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 dried Italian seasoning. Cook the chicken for 6-8 minutes until browned and cooked through, stirring occasionally to prevent sticking.
- Sauté the vegetables with the chicken: Add broccoli florets, halved cherry tomatoes, and sliced red onion to the skillet with the chicken. Continue cooking for another 4-5 minutes, stirring occasionally until the vegetables are tender yet still crisp.
- Assemble the bowls: Divide the roasted potatoes evenly between two serving bowls. Top with the cooked chicken and vegetable mixture.
- Prepare the dressing: In a small bowl, whisk together the plain Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth.
- Dress and garnish: Drizzle the yogurt dressing over the chicken and potato bowls. Garnish with fresh parsley if using. Serve warm and enjoy your healthy, delicious meal!
Notes
- You can substitute baby potatoes with fingerling potatoes or Yukon gold potatoes for similar results.
- If you prefer spicy flavors, add a pinch of cayenne pepper or chili flakes to the potato seasoning.
- The dressing is optional but adds a bright, tangy element to the dish; you can also swap Greek yogurt for a dairy-free yogurt to make it lactose-free.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- For extra veggies, consider adding bell peppers or green beans during the sauté step.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
