Skinny Chicken Roasted Potato Bowl (Printable)
Lean grilled chicken meets golden roasted potatoes and crisp vegetables in this satisfying 45-minute bowl.
# What You'll Need:
→ Meats
01 - 2 large boneless skinless chicken breasts (about 14 oz), trimmed and halved
→ Vegetables
02 - 1.1 lbs baby potatoes, halved
03 - 1 red bell pepper, sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 2 cups fresh spinach leaves
→ Marinade & Seasonings
07 - 2 tbsp olive oil, divided
08 - 2 tsp smoked paprika
09 - 1 tsp garlic powder
10 - 1 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
13 - Juice of 1 lemon
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges (optional)
# How To Make:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp pepper. Spread evenly on the baking sheet.
03 - Roast potatoes for 15 minutes.
04 - While potatoes are roasting, combine chicken breasts, 1 tbsp olive oil, remaining paprika, garlic powder, oregano, remaining salt and pepper, and lemon juice. Let marinate for 10 minutes.
05 - Add red bell pepper and red onion to the potatoes. Toss gently, then return to the oven and roast an additional 15 minutes or until potatoes are golden and chicken is ready to cook.
06 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5–6 minutes per side, or until cooked through and juices run clear. Rest chicken for 5 minutes, then slice.
07 - Arrange spinach leaves in bowls. Top with roasted potatoes, grilled chicken slices, roasted peppers and onion, and cherry tomatoes.
08 - Garnish with parsley and serve with lemon wedges, if desired.
# Expert Tips:
01 -
- The chicken stays juicy while the potatoes get irresistibly crispy, like having a cheat meal on a clean eating day
- Everything roasts on one sheet pan while the chicken sizzles away, making weeknight cooking feel almost too easy
02 -
- Don't skip letting the chicken rest after grilling, otherwise those precious juices will escape onto your cutting board instead of staying where they belong
- The lemon wedges squeezed over the finished bowl aren't optional, they're the secret weapon that ties together the smoky chicken and sweet roasted vegetables
03 -
- Pound your chicken breasts to even thickness before marinating so they cook at the same rate and nobody ends up with dry edges while waiting for the center to finish
- If you don't have a grill pan, a cast iron skillet or regular nonstick pan works perfectly, just don't move the chicken around too much while it sears