Skinny Chicken and Roasted Potato Bowl Recipe
This Skinny Chicken and Roasted Potato Bowl is a simple, healthy meal perfect for a quick lunch or dinner. Featuring tender roasted chicken and crispy potatoes, all tossed in olive oil and seasoning, it delivers great flavor with minimal ingredients and effort. The recipe emphasizes a wholesome, low-fat, and satisfying dish that can be enjoyed any day of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Potatoes
- 1 lb baby potatoes or russet potatoes, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary or thyme
- Salt and black pepper, to taste
Seasoning
- 1 teaspoon onion powder
- Optional: pinch of chili flakes for heat
Instructions
- Preheat the oven: Heat your oven to 425°F (220°C) to ensure a hot environment for roasting both the chicken and potatoes evenly and to get a nice golden crust.
- Prepare the potatoes: Toss the cut potatoes in olive oil, rosemary, salt, pepper, and half the garlic powder. Spread them out on a baking sheet to roast for about 25-30 minutes, turning once halfway through so they brown evenly.
- Prepare the chicken: Coat the chicken breasts with olive oil, remaining garlic powder, smoked paprika, onion powder, salt, and pepper. Place them on a separate baking sheet or alongside the potatoes if space permits in a single layer to roast.
- Roast chicken and potatoes: Place the chicken in the oven when the potatoes have about 20 minutes left to cook. Roast chicken and potatoes together for an additional 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are crispy and tender.
- Assemble the bowl: Once both chicken and potatoes are cooked, slice the chicken into strips. Serve the chicken and roasted potatoes together in a bowl. Optionally, drizzle with extra olive oil or a squeeze of lemon for brightness.
Notes
- For an even healthier option, remove the chicken skin if you use skin-on chicken to reduce fat content further.
- Use fresh herbs like parsley or thyme to garnish for added flavor and color.
- If baby potatoes are not available, russet or Yukon gold potatoes work well; just adjust roasting time as needed.
- For meal prep, keep components separate until ready to serve to maintain crispiness of potatoes.
Keywords: skinny chicken bowl, roasted potatoes, healthy chicken recipe, low fat dinner, easy chicken bowl, roasted chicken and potatoes
