Name: Skinny Chicken and Roasted Potato Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and pepper to taste; 3 cups baby potatoes (halved); 1 tablespoon olive oil (for potatoes); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups baby spinach or mixed greens; 1/2 cup cherry tomatoes (halved); 1/4 cup red onion (thinly sliced); 1/4 cup crumbled feta cheese (optional); Lemon wedges for serving

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There are few things in life more satisfying than a nourishing bowl that combines lean protein, vibrant veggies, and golden roasted potatoes all in one. The Skinny Chicken and Roasted Potato Bowl is exactly that—a wholesome, flavor-packed meal that strikes the perfect balance between comfort and freshness. Whether you’re meal-prepping for a busy week or looking for a family-friendly dinner, this bowl is destined to become your new go-to. With juicy chicken, crispy roasted potatoes, and bursts of color from greens and cherry tomatoes, every bite is as delightful as the last.

Skinny Chicken and Roasted Potato Bowl Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a sprawling shopping list for this recipe! Each ingredient in the Skinny Chicken and Roasted Potato Bowl pulls its weight, bringing essential flavors and textures to the dish. Let’s take a look at why they matter:

Boneless, skinless chicken breasts: Lean and protein-packed, these are perfect for soaking up all those savory spices.
Olive oil: Adds healthy richness and helps everything roast and cook to golden perfection.
Garlic powder: Infuses the chicken with bold, aromatic flavor without the hassle of mincing fresh garlic.
Smoked paprika: Brings a gentle smokiness and depth, elevating the chicken from simple to sensational.
Dried oregano: Adds a touch of earthiness that pairs beautifully with both the chicken and the potatoes.
Salt and pepper: Essential for seasoning; don’t be shy, as these help all the flavors pop.
Baby potatoes: Their creamy centers and crisped edges add hearty satisfaction to every bowl.
Baby spinach or mixed greens: Offers fresh contrast with a pop of gorgeous green color and a boost of nutrients.
Cherry tomatoes: Sweet, juicy, and vibrant, they brighten up each forkful.
Red onion: Sliced thin, this gives a zingy tang that balances out the other flavors.
Crumbled feta cheese (optional): Adds a salty, creamy finish—great for feta lovers, though you can skip for dairy-free.
Lemon wedges: Squeezing fresh lemon juice just before serving wakes up all the flavors beautifully.

How to Make Skinny Chicken and Roasted Potato Bowl

Step 1: Roast the Potatoes

First things first—get your oven heating up to 425°F. Toss the halved baby potatoes with a bit of olive oil, salt, and black pepper for the most irresistible crispy finish. Spread them out on a baking sheet in a single layer, so every cut side gets gorgeously golden. Roast them for 25 to 30 minutes, flipping halfway through, until they’re deeply golden and tender inside.

Step 2: Season and Cook the Chicken

While the potatoes do their thing, grab your chicken pieces and toss them in olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Don’t skimp on the seasonings—they transform plain chicken into something crave-worthy. Heat a large skillet over medium-high, add the seasoned chicken, and cook for 6 to 8 minutes, turning now and then to get every side browned and to ensure it’s cooked through and juicy.

Step 3: Build the Bowls

When the chicken and potatoes are ready, it’s time for the fun part. Divide the baby spinach or mixed greens between four bowls as your crisp, nutritious base. Top with a generous scoop of roasted potatoes, pile on the savory chicken, then scatter over your sweet cherry tomatoes and red onion slices for extra color and zest.

Step 4: Add Finishing Touches

Now it’s your choice: sprinkle the bowls with a bit of crumbled feta if you love the salty creaminess, and nestle in some lemon wedges. Squeezing fresh lemon over the top right before eating Ties the whole Skinny Chicken and Roasted Potato Bowl together with a bright, fresh note that makes each bite pop.

How to Serve Skinny Chicken and Roasted Potato Bowl

Garnishes

For a stunning and flavorful finish, garnish each bowl with plenty of crumbled feta, a few extra fresh herbs if you have them (parsley or dill are fabulous), and fresh cracks of black pepper. A squeeze of lemon right before eating is non-negotiable for bringing out all the vibrant flavors.

Side Dishes

This bowl truly shines on its own, but if you’d like something extra, opt for a simple side like a light cucumber salad, a cup of broth-based soup, or a slice of crusty whole-grain bread for soaking up any delicious juices.

Creative Ways to Present

For a fun presentation twist, try serving the Skinny Chicken and Roasted Potato Bowl in a large serving platter, letting everyone build their own customized bowls from the fixings. This is perfect for casual entertaining or family-style dinners, so everyone can pick their favorites and add extra toppings as they please.

Make Ahead and Storage

Storing Leftovers

Leftovers are absolutely welcome here! Store the potato, chicken, and vegetable components separately in airtight containers in the fridge. The greens stay crisp on their own, and everything keeps well for up to 4 days, making this an excellent prep-ahead lunch for the week.

Freezing

While the potatoes and chicken freeze quite well, the fresh greens and tomatoes do not. If you plan to freeze, keep the cooked chicken and potatoes in separate freezer-safe containers. When you’re ready, simply thaw and add freshly chopped veggies and greens for that same fresh taste as day one.

Reheating

To reheat, warm the potatoes and chicken in the microwave or in a skillet over low heat. Add the greens, tomatoes, and feta only after warming, so they stay fresh and crisp. A quick dash of olive oil and squeeze of lemon wakes up any flavors that may have mellowed out during storage.

FAQs

Can I make the Skinny Chicken and Roasted Potato Bowl vegetarian?

Absolutely! Swap the chicken for chickpeas or your favorite plant-based protein. Roasted cauliflower or tofu are also tasty, satisfying options to keep things hearty while making it meatless.

What other vegetables can I add or substitute?

This recipe is flexible! Try adding roasted sweet potatoes, zucchini, bell peppers, or even steamed broccoli. Feel free to use whatever you have on hand for extra color, texture, or nutrition.

Does this bowl work well for meal prep?

Yes, the Skinny Chicken and Roasted Potato Bowl is perfect for meal prep. Just store the components separately, then assemble when you’re ready to eat so the greens stay crisp and fresh.

How can I lower the carb content?

If you’re looking to lighten up, swap the baby potatoes for cauliflower florets or even diced turnip. These roast beautifully and offer a similar texture with fewer carbs.

Can I use chicken thighs instead?

Definitely! Boneless, skinless chicken thighs work just as well and offer a slightly richer flavor and tenderness. Just be sure to adjust the cooking time as needed to ensure they’re cooked through.

Final Thoughts

The Skinny Chicken and Roasted Potato Bowl brings together everything you could want in a satisfying meal: simple preparation, vibrant flavors, and plenty of nutrition. There’s something so special about building your own colorful bowl and knowing every bite is good for you. Give this recipe a try, make it your own, and watch it become a regular in your healthy dinner lineup!

Skinny Chicken and Roasted Potato Bowl Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a delicious and wholesome Skinny Chicken and Roasted Potato Bowl that is perfect for a healthy meal. This bowl is packed with flavorful ingredients like tender chicken, golden roasted potatoes, fresh greens, and tangy feta cheese, all drizzled with a squeeze of lemon for a light and satisfying meal.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste

For the Potatoes:

3 cups baby potatoes (halved)
1 tablespoon olive oil (for potatoes)
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional Ingredients:

2 cups baby spinach or mixed greens
1/2 cup cherry tomatoes (halved)
1/4 cup red onion (thinly sliced)
1/4 cup crumbled feta cheese (optional)
Lemon wedges for serving

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Roast Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
Cook Chicken: Toss chicken pieces with olive oil, garlic powder, paprika, oregano, salt, and pepper. Cook in a skillet over medium-high heat for 6–8 minutes until browned and cooked through.
Assemble Bowls: Divide spinach or mixed greens between 4 bowls. Top with roasted potatoes, cooked chicken, cherry tomatoes, and red onion. Sprinkle with feta cheese if desired. Serve with lemon wedges.