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
Scale
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
