Skinny Chicken and Roasted Potato Bowl
This Skinny Chicken and Roasted Potato Bowl is a light yet satisfying meal that combines lean protein, crispy roasted potatoes, and fresh vegetables. It’s low in calories, high in flavor, and perfect for healthy eating, meal prep, or a quick weeknight dinner.
Ingredients
- 2 large skinless chicken breasts about 1 lb / 450 g
- 3 medium potatoes diced into chunks
- 1 ½ cups broccoli florets steamed or blanched
- 2 tbsp olive oil divided
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1 tsp dried rosemary or thyme
- ½ tsp onion powder
- ½ tsp salt to taste
- ½ tsp black pepper to taste
- 1 tbsp lemon juice
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken:
- Season chicken breasts with 1 tbsp olive oil, garlic, paprika, onion powder, lemon juice, salt, and pepper.
- Grill, bake, or pan-sear the chicken until fully cooked (internal temp 165°F / 74°C). Slice into strips.
Roast the Potatoes:
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with 1 tbsp olive oil, rosemary, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
Cook the Vegetables:
- Steam or blanch broccoli florets for 3–4 minutes until tender but still bright green.
Assemble the Bowl:
- Place a layer of broccoli or greens at the bottom of each bowl.
- Add roasted potatoes and sliced chicken on top.
- Garnish with fresh parsley and an optional drizzle of light Greek yogurt sauce or tahini.