Skinny Chicken and Roasted Potato Bowl

Skinny Chicken and Roasted Potato Bowl

This flavorful Skinny Chicken and Roasted Potato Bowl is a perfect weeknight meal that’s both nutritious and satisfying. Marinated chicken and crispy roasted potatoes are combined for a delicious and well-rounded dish. Plus, it’s easy to customize with your favorite vegetables and toppings!

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 pound red potatoes, cut into 1-inch cubes
• 1/2 red onion, thinly sliced
• 1 bell pepper (any color), diced (optional)
• 1 cup broccoli florets (optional)
• 1/4 cup low-fat Greek yogurt
• 1 tablespoon chopped fresh chives (or parsley)
• crumbled feta cheese (optional)

Cooking Guide:

1. In a large bowl, combine olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss potatoes, red onion, and bell pepper (if using) with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on the prepared baking sheet.
3. Bake for 20 minutes, then remove from oven and toss with broccoli florets (if using). Return to the oven and bake for an additional 10-15 minutes, or until potatoes are tender and golden brown.
4. While the vegetables roast, heat a large skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until cooked through.
5. To assemble the bowls, divide roasted vegetables and chicken among bowls. Top with Greek yogurt, chives, and crumbled feta cheese (if using).

Tips:

• For extra crispy potatoes, parboil them for 5 minutes before roasting. Drain and toss well before adding them to the baking sheet.
• This recipe is easily customizable! Add other vegetables like chopped zucchini, carrots, or mushrooms.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• Feel free to use a different protein like shrimp, salmon, or tofu.