Skinny Chicken Roasted Potato Bowl (Printable)
Lean grilled chicken with roasted baby potatoes, peppers, cherry tomatoes and spinach for a bright, healthy bowl.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 14 oz total), trimmed and halved
→ Vegetables
02 - 1.1 lb 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 tablespoons olive oil, divided
08 - 2 teaspoons smoked paprika, divided
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt, divided
12 - 1/2 teaspoon black pepper, divided
13 - Juice of 1 lemon
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Distribute evenly on the prepared baking sheet.
03 - Roast potatoes for 15 minutes in the oven.
04 - Combine chicken breast halves with 1 tablespoon olive oil, 1 1/2 teaspoons smoked paprika, garlic powder, oregano, remaining salt and black pepper, and lemon juice. Mix thoroughly and let marinate for 10 minutes.
05 - Add sliced red bell pepper and thinly sliced red onion to the potatoes on the baking sheet. Gently toss, then return to oven and roast for an additional 15 minutes until potatoes are golden and tender.
06 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5 to 6 minutes per side, or until fully cooked and juices run clear. Rest chicken for 5 minutes, then cut into slices.
07 - Arrange fresh spinach leaves in serving bowls. Top with roasted potatoes, grilled chicken slices, roasted bell pepper and onion, and halved cherry tomatoes.
08 - Sprinkle bowls with chopped parsley and add lemon wedges if desired. Serve immediately.
# Expert Hints:
01 -
- When you crave something hearty but light, this bowl nails it without feeling like a compromise.
- The cheerful mix of roasted veggies and juicy chicken makes dinner feel fresh and exciting, even when time is tight.
02 -
- If you rush the potatoes or crowd them on the baking sheet, they steam instead of crisp—a lesson I learned after my first too-soft batch.
- Letting the chicken rest just five minutes before slicing really keeps it juicy and makes all the difference.
03 -
- Don&apost overcrowd the baking sheet or the potatoes won&apost get their irresistible crunch.
- Resting your chicken before slicing is the secret to tender, juicy pieces every time.