Skinny Chicken and Roasted Potato Bowl Recipe
Introduction
This Skinny Chicken and Roasted Potato Bowl is a wholesome and satisfying meal that’s perfect for a quick lunch or dinner. With tender chicken breast and crispy roasted potatoes, it’s a simple dish packed with flavor and nutrition.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 medium potatoes, cut into cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional seasoning such as garlic powder, paprika, or dried herbs
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the cubed potatoes with 1 tablespoon of olive oil, salt, pepper, and any optional seasonings. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until golden and crispy, turning halfway through.
- Step 2: While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and your choice of seasoning. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.
- Step 3: Let the chicken rest for a few minutes before slicing. Assemble your bowl by placing the roasted potatoes on the bottom and topping them with sliced chicken. Add fresh greens or a simple salad if desired.
Tips & Variations
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
- Swap regular potatoes with sweet potatoes for a sweeter, nutrient-rich twist.
- Add steamed vegetables like broccoli or green beans to make the bowl more colorful and nutritious.
- Use smoked paprika or chili powder to give the potatoes a spicy kick.
Storage
Store leftover chicken and roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to maintain crispness on the potatoes. Avoid reheating multiple times for best quality.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used and will offer a juicier and more flavorful alternative. Adjust cooking time to ensure they are fully cooked.
How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 165°F (74°C), and the juices run clear when cut. Using a meat thermometer is the most reliable method.
PrintSkinny Chicken and Roasted Potato Bowl Recipe
This Skinny Chicken and Roasted Potato Bowl is a healthy, flavorful meal perfect for any day of the week. Tender chicken breast pairs perfectly with crispy roasted potatoes seasoned with olive oil and aromatic spices, creating a satisfying bowl that’s both nutritious and delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Roasted Potatoes
- 3 medium potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or preferred seasoning
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Dice the potatoes into bite-sized pieces and toss them in olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
- Roast the potatoes: Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, turning halfway through to ensure even crispiness and golden brown edges.
- Cook the chicken: While the potatoes roast, heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and dried oregano. Cook the chicken for 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
- Assemble the bowl: Place a portion of roasted potatoes in a bowl, top with sliced chicken breast, and optionally garnish with fresh herbs or a squeeze of lemon for brightness. Serve warm and enjoy!
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- You can substitute potatoes with sweet potatoes for a different flavor and added nutrients.
- To make this meal gluten-free, ensure all seasonings are certified gluten-free.
- For added vegetables, consider roasting sliced bell peppers or broccoli alongside the potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
Keywords: skinny chicken bowl, roasted potatoes, healthy chicken recipe, low fat dinner, easy chicken bowl
