If you’re craving a meal that’s both comforting and healthy, the Skinny Chicken and Roasted Potato Bowl Recipe is here to wow your taste buds and nourish your body. This dish brings together tender, juicy chicken, perfectly roasted baby potatoes, and vibrant, crisp veggies—all tossed in a light, tangy dressing that’s bursting with flavor. Whether you’re cooking for a cozy dinner or meal prepping for the week, this bowl is a colorful, satisfying celebration of easy, wholesome cooking that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret behind this recipe’s delicious harmony. Each component plays a key role, contributing texture, depth, and vibrant colors that bring the bowl to life.
- 2 medium chicken breasts (about 12 oz): Diced for quick, even cooking and a lean protein base packed with flavor.
- 2 cups baby potatoes, quartered: These roast up beautifully golden and crisp on the outside while staying tender inside.
- 1 tablespoon olive oil: Helps everything brown and adds richness, while keeping the dish light.
- 1 teaspoon garlic powder: Gives the potatoes and chicken a subtle savory kick that’s deeply satisfying.
- 1 teaspoon paprika: Adds warmth and a mild smokiness that elevates the roasted potatoes.
- Salt and black pepper to taste: Essential seasonings that bring all the flavors together perfectly.
- 1 cup broccoli florets: Offering great crunch and vibrant green freshness to balance the meal.
- 1 cup cherry tomatoes, halved: Bursting with juicy sweetness and a lovely pop of color.
- 1/2 red onion, sliced: Adds a mild, tangy sharpness that complements the other ingredients wonderfully.
- 1/2 teaspoon dried Italian seasoning: Infuses the chicken with fragrant Mediterranean herbs for extra flavor depth.
- Fresh parsley, for garnish (optional): A bright, herbaceous finish that makes the bowl look as good as it tastes.
For the Dressing (Optional):
- 2 tablespoons plain Greek yogurt: Creamy and protein-packed, it ties the whole bowl together with lightness.
- 1 teaspoon lemon juice: Adds zesty brightness that lifts the flavors beautifully.
- 1/2 teaspoon garlic powder: Continues the savory theme subtly in the dressing.
- Salt and pepper to taste: Balances the tang and creaminess perfectly.
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) to get everything nice and hot. Place the quartered baby potatoes on a baking sheet and drizzle with half the olive oil. Sprinkle the garlic powder, paprika, salt, and pepper over them, then toss everything together so each piece is well-coated. Pop them into the oven and roast for about 20-25 minutes until the potatoes are crispy on the outside and tender inside—this gives them that irresistible golden crunch you want in every bite.
Step 2: Cook the Chicken
While the potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced chicken, seasoning it with salt, black pepper, and the dried Italian seasoning. Cook for roughly 6-8 minutes, stirring occasionally, until the chicken is beautifully browned and cooked through—juicy and flavorful!
Step 3: Sauté the Vegetables
Once the chicken is ready, toss in the broccoli florets, halved cherry tomatoes, and sliced red onion right into the skillet. Continue cooking for about 4-5 minutes, stirring now and then so the vegetables stay tender but keep a satisfying crunch—and that gorgeous fresh color.
Step 4: Assemble the Bowl
Divide the golden roasted potatoes between two bowls, then top each with the warm chicken and vegetable mixture. This layering lets you enjoy every bite with a mix of textures and flavors in perfect harmony.
Step 5: Add the Dressing
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, salt, and pepper. Drizzle this zesty dressing over your bowls to add creaminess and a delightful tang that brightens every mouthful.
Step 6: Garnish and Serve
Finish your Skinny Chicken and Roasted Potato Bowl Recipe with a sprinkle of fresh parsley on top for that vibrant, herbaceous flair. Serve it warm and get ready to dig into a plateful of wholesome goodness!
How to Serve Skinny Chicken and Roasted Potato Bowl Recipe
Garnishes
A sprinkle of fresh parsley is the simplest way to elevate this bowl visually and flavor-wise. You can also add a few lemon wedges on the side for an extra burst of brightness. If you love a little heat, some red pepper flakes or a drizzle of sriracha make fantastic additions.
Side Dishes
This bowl stands strong on its own but pairs beautifully with light, refreshing sides like a crisp green salad or a simple cucumber and tomato salad tossed in olive oil and vinegar. If you’re feeling indulgent, some warm crusty bread or garlic bread could complement the flavors superbly.
Creative Ways to Present
For a crowd or meal prep, serve these bowls in mason jars layered with the potatoes, chicken, and veggies. It not only looks stunning but makes grabbing a quick, healthy lunch effortless. Alternatively, use vibrant bowls or arrange the ingredients separately on the plate for a colorful, rustic spread everyone will love.
Make Ahead and Storage
Storing Leftovers
You can store leftover Skinny Chicken and Roasted Potato Bowl ingredients in airtight containers for up to 3 days in the refrigerator. Keeping the dressing separate will help maintain the freshness and texture of the components until you’re ready to eat.
Freezing
While the potatoes and chicken freeze well, the fresh vegetables like broccoli and tomatoes may lose their texture after thawing. For best results, freeze the cooked chicken and potatoes alone in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet or microwave until just warmed through to keep the chicken juicy and potatoes crispy. If reheating in the microwave, adding a splash of water can help prevent drying out. Top with fresh veggies and dressing when serving to revive freshness.
FAQs
Can I use different vegetables in this bowl?
Absolutely! This recipe is very flexible. Feel free to swap broccoli and tomatoes for veggies like bell peppers, zucchini, or green beans depending on what you have on hand or prefer.
Is this recipe suitable for meal prep?
Yes! The ingredients hold up well for a few days when stored properly, making it a fantastic and balanced meal prep option to enjoy throughout the week.
Can I make this recipe dairy-free?
Definitely. Simply omit the Greek yogurt dressing or replace it with a dairy-free alternative like coconut yogurt or a drizzle of olive oil and lemon juice for flavor.
How spicy is this dish?
This version is mild and kid-friendly, but you can easily add heat with some crushed red pepper flakes or a spicy sauce if you prefer a kick.
What’s the best way to dice chicken evenly?
Use a sharp knife and cut the chicken into uniform bite-sized pieces to ensure even cooking and maximum tenderness throughout the dish.
Final Thoughts
The Skinny Chicken and Roasted Potato Bowl Recipe is one of those meals that feels both indulgent and nourishing at the same time. With simple ingredients and straightforward steps, it’s the perfect weeknight dinner or meal prep hero that you’ll want to make again and again. Grab your favorite bowl and dive into this colorful, flavorful, and satisfyingly light dish—you won’t regret it!
Print
Skinny Chicken and Roasted Potato Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Skinny Chicken and Roasted Potato Bowl is a wholesome, flavorful meal featuring tender, seasoned chicken breast with roasted baby potatoes and sautéed vegetables. It’s a balanced, low-fat dish perfect for a quick weeknight dinner that’s both satisfying and nutritious. A light Greek yogurt lemon dressing adds a fresh, tangy finish to the bowl.
Ingredients
Chicken and Vegetables
- 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
Dressing (Optional)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400°F (200°C). Place the quartered baby potatoes on a baking sheet and drizzle with 1/2 tablespoon olive oil. Sprinkle garlic powder, paprika, salt, and pepper over the potatoes, then toss to coat evenly. Roast in the oven for 20-25 minutes until the potatoes are tender and golden brown.
- Cook the Chicken: While the potatoes roast, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the diced chicken breasts, season with salt, pepper, and dried Italian seasoning. Cook the chicken for 6-8 minutes, stirring occasionally, until browned and fully cooked through.
- Sauté Vegetables: Add broccoli florets, halved cherry tomatoes, and sliced red onion to the skillet with the chicken. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp and heated through.
- Assemble the Bowls: Divide the roasted potatoes evenly between two serving bowls. Top with the sautéed chicken and vegetable mixture.
- Prepare and Drizzle Dressing: In a small bowl, whisk together plain Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Drizzle this dressing over the chicken and potato bowls for a fresh, tangy flavor.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve the bowls warm and enjoy a nutritious, delicious meal.
Notes
- You can substitute baby potatoes with other small potatoes like fingerlings or new potatoes.
- For a dairy-free dressing, substitute Greek yogurt with a plant-based yogurt alternative.
- Feel free to add other vegetables like bell peppers or zucchini for variety.
- If short on time, you can boil the potatoes instead of roasting, but roasting adds a crisp texture.
- This recipe can be easily doubled for meal prep or larger families.
