Skinny Chicken and Roasted Potato Bowl
A simple, healthy meal made from seasoned roasted baby potatoes, mixed roasted vegetables, and grilled chicken, perfect for a quick weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups baby potatoes, halved Fingerlings or new potatoes can be used.
- 1 tablespoon olive oil Optionally substitute with avocado oil.
- 1 teaspoon garlic powder
- 1 teaspoon paprika Smoked paprika adds a deeper flavor.
- to taste Salt and pepper Adjust to flavor preference.
- 1 cup mixed vegetables (like bell peppers, broccoli, and carrots) Substitute with other quick-roasting veggies if desired.
- to taste Fresh herbs (like parsley or cilantro) for garnish Herbs improve flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until coated.
Roasting the Potatoes
- Spread potatoes on a baking sheet in a single layer and roast for about 25–30 minutes until golden and crispy, flipping once halfway through.
Cooking the Chicken
- Season chicken breasts with salt and pepper, then grill or pan-sear for 6–7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
Roasting the Vegetables
- In the last 5 minutes of the potato cooking time, add mixed vegetables to the baking sheet and roast until tender.
Serving
- Slice the chicken and assemble bowls with roasted potatoes, vegetables, and sliced chicken. Garnish with fresh herbs and serve immediately.
Notes
Pat chicken dry before seasoning for better browning. Use even-sized potato halves for consistent roasting. Always rest chicken post-cooking for juiciness.