Description
A flavorful and healthy Skinny Chicken and Roasted Potato Bowl featuring tender roasted baby potatoes, sautéed chicken breasts with fresh vegetables, and an optional light Greek yogurt dressing. Perfect for a quick, nutritious dinner ready in just 35 minutes.
Ingredients
Scale
Chicken and Vegetables
- 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
- Prepare and Roast Potatoes: Preheat your oven to 400°F (200°C). Place the quartered baby potatoes on a baking sheet. Drizzle with half a tablespoon of olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss to ensure even coating. Roast in the oven for 20-25 minutes until the potatoes are golden brown and tender.
- Cook Chicken: While the potatoes roast, heat the remaining half tablespoon of olive oil in a skillet over medium heat. Add the diced chicken breasts to the skillet and season with salt, pepper, and dried Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Sauté Vegetables with Chicken: Add broccoli florets, halved cherry tomatoes, and sliced red onion to the skillet with the cooked chicken. Continue cooking for an additional 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp and warmed through.
- Assemble the Bowl: Divide the roasted potatoes and the chicken-vegetable mixture evenly between two serving bowls.
- Prepare and Drizzle Dressing: In a small bowl, whisk together plain Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Drizzle this dressing over the assembled bowls as desired.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve the bowls warm and enjoy your healthy, balanced meal.
Notes
- For a dairy-free option, omit the Greek yogurt dressing or substitute with a dairy-free yogurt alternative.
- Baby potatoes can be substituted with fingerling potatoes or small red potatoes.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can customize vegetables based on preference or availability, such as adding bell peppers or zucchini.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
