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
Scale
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.
