Skinny Chicken and Roasted Potato Bowl is the perfect comforting meal for busy weeknights! This dish combines tender chicken, perfectly roasted potatoes, and fresh veggies for a flavor-packed bowl that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!

Why You’ll Love This Recipe
Ingredients for Skinny Chicken and Roasted Potato Bowl
How to Make Skinny Chicken and Roasted Potato Bowl
Tips for Making Skinny Chicken and Roasted Potato Bowl
Make-Ahead Instructions
Storing Leftovers
Freezing
Reheating
Serving Suggestions
FAQs
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Why You’ll Love This Recipe

Perfect for Busy Weeknights. This skinny chicken and roasted potato bowl is great for those busy nights when you want a hot meal but you don’t have much time to throw it together. It’s a quick and healthy meal option that your family will love!
Light and Flavorful. This dish boasts bright flavors with the seasoning and fresh veggies, making it a satisfying yet light meal. You won’t feel heavy after enjoying this delicious bowl!
Customizable. Feel free to swap in your favorite vegetables or use different seasonings to match your taste. This chicken and potato bowl can be tailored to what you and your family enjoy best!

Ingredients for Skinny Chicken and Roasted Potato Bowl

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken Breasts: Lean protein that cooks quickly for a hearty base.
Baby Potatoes: Small potatoes that roast beautifully; their creaminess complements the dish.
Olive Oil: To help crisp the potatoes and enhance flavor; can substitute with avocado oil.
Seasonings (Garlic Powder, Paprika, Salt, Pepper): Basic spices to bring out the chicken and potato flavors.
Fresh Spinach: Adds color and nutrition; feel free to substitute with kale or other greens.
Cherry Tomatoes: Fresh and juicy additions that provide a bright contrast to the dish.

How to Make Skinny Chicken and Roasted Potato Bowl

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Cut baby potatoes in half and place them on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper, tossing to coat.
Roast the potatoes in the preheated oven for 20-25 minutes until crispy and tender, flipping halfway through.
While the potatoes are roasting, season the chicken breasts with the same spices used for the potatoes for consistent flavor.
In a skillet over medium heat, cook the seasoned chicken breasts for about 6-7 minutes per side until cooked through and juices run clear.
In the last few minutes of cooking, add the fresh spinach and cherry tomatoes to the skillet, sautéing just until the spinach wilts.
Once everything is cooked, assemble your bowls by adding the roasted potatoes, chicken, sautéed spinach, and tomatoes. Drizzle with extra olive oil if desired, and enjoy!

Tips for Making Skinny Chicken and Roasted Potato Bowl

Use Sweet Potatoes for a Twist: Try swapping baby potatoes with sweet potatoes for a healthier and sweeter flavor variation.
Marinate the Chicken: For more intense flavor, try marinating the chicken breasts for a few hours before cooking with olive oil, lemon juice, and your favorite herbs.
Customize the Veggies: Don’t hesitate to use different vegetables based on your preference or whatever you have on hand. Bell peppers, zucchini, or broccoli are great choices!

Make-Ahead Instructions

Prep the vegetables and potatoes a day ahead of time, storing them in airtight containers in the refrigerator until you’re ready to cook.
Cook the chicken and potatoes ahead; let them cool, then store in the refrigerator. Reheat the ingredients briefly before serving.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet until warmed through.

Freezing Skinny Chicken and Roasted Potato Bowl

Let cooked chicken and potatoes cool completely before placing them in airtight freezer bags or containers.
Label with the date, and freeze for up to 3 months, thawing in the refrigerator overnight before reheating.

Reheating Skinny Chicken and Roasted Potato Bowl

Reheat in the microwave: cover with a damp paper towel to retain moisture, and heat for about 2 minutes.
On the stove: heat over medium-low heat in a skillet, adding a splash of water if needed to keep it from drying out.

Serving Suggestions

FAQs

What can I use instead of chicken breasts?

You can easily substitute chicken thighs or tofu for a vegetarian alternative!

How can I customize the potato seasoning?

Feel free to mix and match herbs and spices like Italian seasoning, cayenne, or rosemary to fit your flavor preference.

Can I use frozen vegetables?

Yes! Frozen vegetables work well, just be sure to sauté them until heated through.

What are some other proteins I can add?

Try adding grilled shrimp, steak, or beans for additional protein options!

How do I keep the chicken moist?

Cooking the chicken just until it’s done and letting it rest a few minutes before slicing will help keep it juicy.