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

Scale

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)

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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