Description
A delicious and healthy Skinny Chicken and Roasted Potato Bowl featuring tender oven-roasted baby potatoes and sautéed chicken with fresh vegetables, all brought together with a zesty Greek yogurt dressing. Perfect for a nutritious weeknight meal, this bowl is packed with vibrant flavors and balanced nutrition.
Ingredients
Scale
Main Ingredients
- 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
- Fresh parsley, for garnish (optional)
Dressing (Optional)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Spread the quartered baby potatoes on a baking sheet. Drizzle with half a tablespoon of olive oil, then sprinkle garlic powder, paprika, salt, and pepper. Toss well to evenly coat the potatoes. Roast for 20-25 minutes or until they turn golden and are tender when pierced with a fork.
- Cook the Chicken: While the potatoes are roasting, heat the remaining half tablespoon of olive oil in a skillet over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally until the chicken is browned on the outside and cooked through to the center.
- Sauté the Vegetables: Add broccoli florets, halved cherry tomatoes, and sliced red onion into the skillet with the chicken. Stir occasionally and cook for an additional 4-5 minutes until the vegetables are tender-crisp but still vibrant and fresh.
- Assemble the Bowl: Divide the roasted potatoes evenly between two serving bowls. Top with the cooked chicken and vegetable mixture, distributing equally.
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth and creamy. Drizzle this dressing generously over the assembled bowls.
- Garnish and Serve: Finish by garnishing with fresh parsley if using. Serve the bowls warm, enjoying the balance of textures and flavors in every bite.
Notes
- For a spicier flavor, add a pinch of cayenne pepper to the potato seasoning.
- Use skinless chicken breasts for a leaner option, or substitute with chicken thighs for more moisture.
- Feel free to swap broccoli with other vegetables like zucchini or asparagus depending on preference or season.
- The Greek yogurt dressing is optional but adds a creamy tang that complements the roasted and sautéed ingredients well.
- To make this recipe gluten-free, ensure all seasonings and yogurt are certified gluten-free.
