Skinny Chicken and Roasted Potato Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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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