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A bowl filled with sliced grilled chicken breast, roasted baby potatoes, cherry tomatoes, spinach, red onion, cucumber, and a creamy herb sauce, garnished with fresh dill.

Skinny Chicken and Roasted Potato Bowl

chef Laya
This Skinny Chicken and Roasted Potato Bowl is a delicious, healthy meal that pairs tender chicken, flavorful roasted potatoes, and fresh broccoli, all topped with tangy BBQ sauce. Perfect for meal prep or family dinners, it brings comfort and nutrition together in every bowl.
Print Recipes Pin Recipe
Prepr Time 15 minutes
Cooking Time 40 minutes
ToTal Time 55 minutes
kitchen American
Serving 4

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.