Skinny Chicken and Roasted Potato Bowl Recipe

Introduction

The Skinny Chicken and Roasted Potato Bowl is a wholesome, flavorful meal perfect for a light yet satisfying dinner. Combining lean protein, crisp potatoes, and vibrant vegetables, this dish focuses on nutrition without sacrificing taste.

Ingredients

• 1 lb chicken breast, cubed into 1-inch pieces
• 1 lb baby red or Yukon Gold potatoes, halved
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• ½ medium red onion, quartered
• 1.5 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Sea salt, to taste
• Cracked black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 200°C (400°F). In a large bowl, toss the cubed potatoes with ½ tablespoon olive oil, sea salt, and the apple cider vinegar. The vinegar helps create a crispy skin on the potatoes during roasting.
2. Step 2: Spread the potatoes on a parchment-lined sheet pan in a single layer. Roast for 15 minutes to start softening and crisping them.
3. Step 3: While the potatoes roast, reuse the large bowl to toss the chicken, broccoli florets, sliced red bell pepper, and quartered red onion with the remaining olive oil, garlic powder, dried thyme, smoked paprika, additional salt, and cracked black pepper.
4. Step 4: Remove the sheet pan from the oven. Push the potatoes to one side and add the chicken and vegetable mixture to the other side. Return to the oven and roast for an additional 15–18 minutes until the chicken is cooked through and vegetables are tender. For extra char, broil for the last 2 minutes.
5. Step 5: Divide the roasted chicken, potatoes, and vegetables into four bowls. Squeeze fresh lemon juice over each bowl to brighten flavors and enhance nutrient absorption.

Tips & Variations

• Swap half the potatoes with radishes for a lower-carb option that still roasts nicely.
• Add a dollop of seasoned non-fat Greek yogurt as a healthier sour cream substitute for extra protein.
• For a vegan version, replace chicken with firm cubed tofu or canned chickpeas.
• Add red pepper flakes or a drizzle of Sriracha for a spicy kick.
• Place fresh arugula or spinach at the bottom of the bowl for extra volume and nutrients.
• Avoid overcrowding the pan to prevent steaming—use two sheet pans if needed.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. To reheat and keep the potatoes crispy, use an Air Fryer at 180°C (350°F) for about 4 minutes. While chicken and peppers freeze well, potatoes may become mealy when thawed, so it’s best to enjoy this bowl fresh or refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, but baby red or Yukon Gold potatoes work best due to their lower glycemic index and great roasting texture. Russets can be used but may become softer and less crispy.

How can I tell when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 75°C (165°F) and the juices run clear. The pieces should feel firm to the touch and have no pink inside.

Skinny Chicken and Roasted Potato Bowl Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

The Skinny Chicken and Roasted Potato Bowl is a wholesome, flavorful dish that combines lean protein and nutrient-rich vegetables with perfectly roasted potatoes. Designed to be light yet satisfying, this recipe uses minimal oil and bright acidic accents to enhance flavor and texture while keeping calories and fat low.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 33 minutes
• Total Time: 43 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Lean Protein & Potatoes

• 1 lb chicken breast, cubed into 1-inch pieces
• 1 lb baby red or Yukon Gold potatoes, halved
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar

Vegetables & Micronutrients

• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• ½ medium red onion, quartered

Seasonings & Oil

• 1.5 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Sea salt, to taste
• Cracked black pepper, to taste

Instructions

1. The Acidic Toss: Preheat your oven to 200°C (400°F). In a large bowl, toss the cubed potatoes with ½ tablespoon of olive oil, sea salt, and the apple cider vinegar. The vinegar helps create a crispy ‘skin’ on the potatoes during roasting.
2. The First Roast: Spread the potatoes evenly on a large parchment-lined sheet pan and roast for 15 minutes to soften and begin crisping them up.
3. The Protein & Veggie Prep: While the potatoes roast, use the same bowl to toss the chicken breast pieces, broccoli florets, sliced red bell pepper, and quartered red onion with the remaining 1 tablespoon of olive oil, garlic powder, dried thyme, smoked paprika, additional salt, and pepper to evenly coat and season the ingredients.
4. The Final Integration: Remove the sheet pan from the oven and move the roasted potatoes to one side. Add the chicken and vegetable mixture to the other side of the pan. Roast for another 15–18 minutes until the chicken is cooked through and vegetables are tender. For the last 2 minutes, use the oven’s broiler setting to add a slight char for extra flavor.
5. The Bowl Assembly: Divide the roasted chicken, potatoes, and vegetables into four bowls. Squeeze fresh lemon juice over the top to brighten flavors and enhance iron absorption from the broccoli.

Notes

• Overcrowding the pan causes steaming rather than roasting; use two pans if necessary.
• Cut chicken into 1-inch pieces to prevent drying out before potatoes are done.
• Season potatoes early as they absorb salt during roasting.
• Store leftovers in airtight containers for up to 4 days refrigerated.
• Reheat in an air fryer at 180°C (350°F) for 4 minutes to re-crisp potatoes.
• Freezing potatoes can alter their texture; best to consume fresh or refrigerated.
• For lower carbs, swap half the potatoes for roasted radishes.
• For added protein, serve with seasoned non-fat Greek yogurt as a topping.
• To make vegan, substitute chicken with firm cubed tofu or chickpeas.

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