Skinny Chicken and Roasted Potato Bowl
If you’re looking for a deliciously satisfying meal that won’t weigh you down, look no further than this Skinny Chicken and Roasted Potato Bowl. Packed with flavor and wholesome ingredients, this dish is perfect for a weeknight dinner or meal prep for the week ahead. With tender chicken, crispy roasted potatoes, and vibrant broccoli, it’s a balanced meal that’s sure to please everyone at the table. Plus, it’s easy to prepare, making it a go-to recipe for busy evenings.
Why This Recipe Is Reliable
This Skinny Chicken and Roasted Potato Bowl is a reliable choice for several reasons. Firstly, it uses simple ingredients that are easy to find in any grocery store. Secondly, the cooking method allows for the flavors to meld beautifully, ensuring each bite is as tasty as the last. Finally, it’s customizable! You can easily swap ingredients to suit your dietary preferences or what you have on hand. Whether you’re cooking for one or feeding a family, this recipe is versatile and forgiving.
Ingredients at a Glance
- 8 medium red potatoes, skin on and cut into quarters
- 1 small yellow onion, cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 head broccoli, cut into medium florets
- 24 ounces boneless and skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup BBQ sauce, no sugar added
Appliances & Accessories
- Sheet Pan – Perfect for roasting the potatoes and chicken.
- Mixing Bowls – For tossing the veggies and chicken with spices and oil.
- Measuring Cups and Spoons – To accurately measure your ingredients.
- Spatula – For stirring and serving your delicious bowl.
Skinny Chicken and Roasted Potato Bowl, Made Easy
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). A hot oven is essential for perfectly crispy potatoes.
Step 2: Prepare the Potatoes and Onions
In a large mixing bowl, toss the quartered red potatoes and cubed yellow onion with 2 tablespoons of olive oil, kosher salt, black pepper, garlic powder, paprika, and chili powder. Ensure everything is well-coated.
Step 3: Roast the Potatoes and Onions
Spread the potato and onion mixture in a single layer on a sheet pan. Roast in the preheated oven for about 20-25 minutes, or until the potatoes are golden and fork-tender. Flip them halfway through for even cooking.
Step 4: Prepare the Chicken and Broccoli
While the potatoes are roasting, in another bowl, combine the cubed chicken with the remaining 1 tablespoon of olive oil and a sprinkle of salt and pepper. Add the broccoli florets to the bowl as well and toss together.
Step 5: Add Chicken and Broccoli to the Pan
Once the potatoes have roasted for 25 minutes, remove the pan from the oven and add the chicken and broccoli mixture to the pan. Drizzle with BBQ sauce and toss everything together to coat.
Step 6: Roast Everything Together
Return the pan to the oven and roast for an additional 15-20 minutes or until the chicken is cooked through and the broccoli is tender. The BBQ sauce will caramelize slightly during this time, adding a delicious flavor.
Step 7: Serve and Enjoy
Once everything is cooked, remove the pan from the oven. Serve the Skinny Chicken and Roasted Potato Bowl hot, either as-is or over a bed of greens for added freshness.
Vegan & Vegetarian Swaps
- Replace chicken with cubed extra-firm tofu or tempeh for a plant-based protein.
- Use a vegan BBQ sauce to keep it entirely plant-based.
- Swap red potatoes for sweet potatoes for a different flavor profile.
- Omit the chicken and double the amount of broccoli or add other veggies like bell peppers or zucchini.
Author’s Commentary
This Skinny Chicken and Roasted Potato Bowl has quickly become one of my favorite meals to make. The combination of flavors is just delightful, and I love how adaptable it is. You can easily customize it based on what you have in your fridge or your personal taste preferences. Plus, it’s a complete meal in one bowl, making cleanup a breeze! If you’re meal prepping for the week, this dish holds up wonderfully in the fridge, allowing for delicious leftovers that are just as good as the first serving.
Meal Prep & Storage Notes
For meal prep, portion the Skinny Chicken and Roasted Potato Bowl into airtight containers. This dish is best enjoyed within 3-4 days of cooking. Reheat in the microwave or oven until warmed through. If you plan to freeze it, consider keeping the chicken and vegetables separate from the potatoes for better texture upon reheating.
Ask & Learn
Can I use different vegetables in this bowl?
Absolutely! Feel free to substitute or add any of your favorite vegetables such as bell peppers, carrots, or green beans to the mix.
Is there a way to make this dish gluten-free?
Yes! Just ensure that the BBQ sauce you use is gluten-free. Most brands offer gluten-free options.
Can I make this recipe in an air fryer?
Yes! You can cook the potatoes and chicken in batches using an air fryer for a quicker cooking time and extra crispiness. Just adjust the cooking time accordingly.
What can I serve with this bowl?
This bowl is quite filling on its own, but if you’d like to serve a side, consider a light salad or some Slow Cooker Mashed Potatoes for a comforting addition.
Time to Try It
You might just find that this Skinny Chicken and Roasted Potato Bowl becomes a staple in your kitchen. With its hearty ingredients and ease of preparation, it’s a meal that everyone can enjoy. So gather your ingredients, preheat that oven, and get ready to dig into a bowl of goodness that’s not only good for you but also bursting with flavor. Trust me, this is one recipe you won’t want to miss!
Skinny Chicken and Roasted Potato Bowl
Ingredients
Equipment
Method
- Start by preheating your oven to 425°F (220°C). A hot oven is essential for perfectly crispy potatoes.
- In a large mixing bowl, toss the quartered red potatoes and cubed yellow onion with 2 tablespoons of olive oil, kosher salt, black pepper, garlic powder, paprika, and chili powder. Ensure everything is well-coated.
- Spread the potato and onion mixture in a single layer on a sheet pan. Roast in the preheated oven for about 20-25 minutes, or until the potatoes are golden and fork-tender. Flip them halfway through for even cooking.
- While the potatoes are roasting, in another bowl, combine the cubed chicken with the remaining 1 tablespoon of olive oil and a sprinkle of salt and pepper. Add the broccoli florets to the bowl as well and toss together.
- Once the potatoes have roasted for 25 minutes, remove the pan from the oven and add the chicken and broccoli mixture to the pan. Drizzle with BBQ sauce and toss everything together to coat.
- Return the pan to the oven and roast for an additional 15-20 minutes or until the chicken is cooked through and the broccoli is tender. The BBQ sauce will caramelize slightly during this time, adding a delicious flavor.
- Once everything is cooked, remove the pan from the oven. Serve the Skinny Chicken and Roasted Potato Bowl hot, either as-is or over a bed of greens for added freshness.
Notes
- For meal prep, portion the bowl into airtight containers. Best enjoyed within 3-4 days.
- Consider using sweet potatoes for a different flavor profile.
- This dish can be frozen; keep chicken and veggies separate from potatoes for better texture.
