What Makes This Bowl “Skinny” and Nutritious?
The Skinny Chicken and Roasted Potato Bowl is a standout choice for those seeking a flavorful meal without unnecessary calories. By using boneless, skinless chicken breast, the dish delivers high protein while keeping fat content minimal. Potatoes are roasted in just a touch of olive oil, gaining their golden color and satisfying texture without the excess calories that come from frying. Roasting not only enhances the taste, but also preserves nutrients and creates a comforting aroma. Added vegetables such as broccoli and onions boost fiber and nutrients, making the bowl balanced for weight management, blood sugar control, and energy support. A light, tangy BBQ or buffalo sauce rounds out the meal with bold flavor, all while maintaining a healthy profile ideal for meal prep and everyday eating.
Ingredients You’ll Need for a One-Pan Chicken and Roasted Potato Bowl
This simple bowl combines wholesome ingredients that come together for a hearty and nourishing result. Key components include chicken breast, red or white potatoes, fresh broccoli florets, olive oil, and a blend of spices like garlic powder, paprika, and chili powder. For a burst of flavor, low-sugar BBQ or buffalo sauce is added after cooking. Optional vegetables like carrots or zucchini and herbs like parsley or oregano can be substituted based on taste or season. Simple seasonings and fresh produce transform this straightforward combination into a crave-worthy meal, and each ingredient is easy to source in most grocery stores.
Step-by-Step: How to Make a Skinny Chicken and Roasted Potato Bowl
Begin by preheating your oven and dicing the potatoes and vegetables. Toss potatoes and onions in olive oil and seasonings, then spread onto a sheet pan to roast until golden and crisp. Halfway through roasting, add broccoli to ensure it’s cooked through without becoming mushy. Meanwhile, cube and season the chicken breast, then sauté in a skillet or roast in the oven until cooked through and lightly browned. Once all elements are ready, arrange them in serving bowls and finish with a drizzle of low-calorie sauce. The one-pan approach keeps the process simple and clean-up easy, while the layering offers a variety of textures and flavors in every bite.
Tips for Customizing and Serving
Flexibility is a major advantage of the Skinny Chicken and Roasted Potato Bowl. Swap potatoes for sweet potatoes or combine with carrots for a different twist. Try adding leafy greens or seasonal vegetables for more color and nutrition. To keep the bowls gluten-free, check that the sauces and seasonings are free of additives. For dairy-free options, skip creamy toppings and stick with vinegar- or tomato-based sauces. This dish is perfect for family dinners, meal prepping for the week, or packing into lunchboxes. Top with fresh herbs, yogurt, or tangy salsa for an extra layer of flavor without excess calories.
Frequently Asked Questions about Skinny Chicken and Potato Bowls
This recipe is ideal for preparing in large quantities and storing for later. Keep leftovers in airtight containers in the fridge for up to four days; reheat in the oven or microwave for a quick meal. For extended shelf life, freeze individual portions and thaw when needed. Use light dressings and fresh garnishes to add flavor without raising calorie counts. If the dish dries out during reheating, a splash of broth brings moisture back. The bowl is versatile enough to support various dietary needs and flavor preferences, making it a staple for healthy, satisfying eating.
Skinny Chicken and Roasted Potato Bowl
Ingredients
For the Roasted Potatoes:
- 8 medium red potatoes skin on, quartered
- 1 small yellow onion cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
For the Bowl:
- 1 head broccoli cut into medium florets
- 24 ounces boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup no-sugar-added BBQ sauce.
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes, onion, salt, pepper, 1 tablespoon olive oil, garlic powder, paprika, and chili powder until evenly coated. Spread on a baking sheet in a single layer.
- Roast for 20–30 minutes, flipping halfway, until potatoes are golden and fork-tender.
- Toss broccoli florets with 1 tablespoon olive oil. Move roasted potatoes to one side of the baking sheet, add broccoli to the other side, and roast another 10 minutes, until the broccoli is crisp-tender.
- While veggies roast, heat last tablespoon olive oil in a large skillet over high. Add chicken; cook, stirring, until browned and no longer pink. Drain any excess liquid; reduce heat and add BBQ sauce, letting it simmer for a few minutes.
- Assemble bowls: Add potatoes, broccoli, and chicken in thirds of each bowl. Serve immediately with an extra drizzle of BBQ sauce if desired.
Notes
Nutrition (per serving)
- Calories: 470
- Protein: 40g
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 53g
- Fiber: 8g
- Sugars: 4g
- Sodium: 376mg
- Cholesterol: 103mg
- Potassium: 2100mg
Notes
- For a spicier twist, add cayenne pepper or hot sauce to the seasoning mix or BBQ sauce.
- Substitute sweet potatoes for red potatoes for a slightly sweeter flavor and different nutrients.
- This recipe is great for meal prep—store leftovers in the fridge up to 4 days or freeze portions for longer storage.
- Use gluten-free BBQ sauce to keep this meal gluten-free.
- Add your favorite veggies like carrots or bell peppers to increase variety and vitamins.
If you’d like to explore more articles, check out our dinner recipes.
