Chicken and Roasted Potato Bowl Recipe
Imagine a meal that brings together juicy, golden chicken, perfectly crisped potatoes, and a rainbow of vibrant veggies in every bite. The Chicken and Roasted Potato Bowl is exactly that sort of dish: a hearty, nutritious, and irresistibly delicious meal you’ll want to keep on repeat. Each bite is a textural adventure, from tender chunks of chicken to the creamy-yet-crispy potatoes, all balanced by fresh, colorful vegetables and a sprinkle of tangy feta cheese. Whether you’re cooking for yourself or feeding a crowd, this bowl is equal parts comforting and uplifting—a true crowd-pleaser that’s as easy to make as it is to love.
Ingredients You’ll Need
This Chicken and Roasted Potato Bowl keeps things refreshingly simple, yet every ingredient is thoughtfully chosen to maximize flavor, texture, and color. The magic is in the details—each component plays a key role, so don’t skip the finishing touches!
- Chicken breasts: Boneless, skinless chicken is lean and soaks up savory spices beautifully for juicy, flavorful bites.
- Yukon Gold potatoes: Their creamy texture and buttery flavor make them ideal for roasting to crispy perfection.
- Olive oil: Divided between potatoes and chicken to ensure everything roasts and sautés up golden and delicious.
- Garlic powder: Adds a rich, savory backbone that ties all the flavors together.
- Smoked paprika: Brings a gentle, smoky warmth that elevates the whole bowl.
- Dried thyme: A simple herb that infuses the chicken and potatoes with earthy, aromatic notes.
- Salt: Essential for brightening and enhancing every ingredient.
- Black pepper: A subtle kick that rounds out the spice blend.
- Steamed broccoli florets: Adds vibrant color and a fresh, tender crunch.
- Cherry tomatoes: Their juicy pop balances the savory elements and adds a burst of sweetness.
- Crumbled feta cheese (optional): For a tangy, creamy finish that pairs beautifully with the roasted veggies.
- Chopped fresh parsley (optional): A sprinkle of green for freshness and visual appeal.
- Lemon wedges: A squeeze of lemon at the end brightens every bite and ties the whole bowl together.
How to Make Chicken and Roasted Potato Bowl
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F, setting the stage for those potatoes to get irresistibly crispy on the outside and creamy inside. Toss your diced Yukon Golds on a baking sheet with olive oil, garlic powder, paprika, half the thyme, salt, and pepper. Spread them into a single layer for even roasting, then let the oven work its magic for 25 to 30 minutes. Flip them halfway through to ensure every edge turns golden and delicious.
Step 2: Sauté the Chicken
While the potatoes roast, get your skillet nice and hot over medium heat. Drizzle in your remaining olive oil and add the chicken pieces, along with the rest of the thyme and a sprinkle of salt and pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through. The house will start to smell amazing at this point—try not to sneak too many samples!
Step 3: Prep the Veggies
Steam the broccoli florets just until they’re bright green and tender, but still with a bit of snap. Halve your cherry tomatoes, which will add a fresh, juicy element to balance the warm, roasted flavors. These veggies add color, crunch, and a healthy dose of nutrients to your Chicken and Roasted Potato Bowl.
Step 4: Assemble the Bowls
Now comes the fun part! Divide the crispy potatoes, sautéed chicken, broccoli, and cherry tomatoes equally among four bowls. If you’re feeling fancy, go ahead and crumble some feta over the top and sprinkle with chopped parsley. Each bowl will look as good as it tastes—a feast for the senses.
Step 5: Add the Finishing Touches
Serve your bowls warm, with lemon wedges on the side. A little squeeze of lemon at the table brings everything together and brightens up all those deep, savory flavors. You can also drizzle on your favorite sauce, like tahini or ranch, for an extra layer of flavor.
How to Serve Chicken and Roasted Potato Bowl
Garnishes
The right garnish can take your Chicken and Roasted Potato Bowl from everyday to extraordinary. Try a handful of crumbled feta for tang, a sprinkle of fresh parsley for a burst of color, and don’t forget the fresh lemon wedges for that zesty finish. A few chili flakes can add a touch of heat if you like things spicy!
Side Dishes
While this bowl is a complete meal on its own, it pairs wonderfully with a simple green salad, a cup of soup, or even a warm pita if you want a little extra on the side. If you’re feeding a crowd, set out a platter of pickled veggies or a creamy dip for everyone to share.
Creative Ways to Present
Get playful with your presentation! Try layering the ingredients for a stunning visual effect, or serve the components family-style so everyone can build their own Chicken and Roasted Potato Bowl. For meal prep, pack the bowls into containers for easy grab-and-go lunches throughout the week.
Make Ahead and Storage
Storing Leftovers
Any leftover Chicken and Roasted Potato Bowl components can be stored in the fridge in airtight containers for up to 3 days. Keep the veggies and chicken separate from the potatoes if you want to preserve the potatoes’ crispiness.
Freezing
While the chicken and potatoes freeze well, the fresh veggies (especially tomatoes and broccoli) are best enjoyed fresh. If you need to freeze, store the chicken and potatoes in a freezer-safe bag for up to 2 months. Add fresh veggies and garnishes after reheating for best results.
Reheating
To reheat, pop the chicken and potatoes in a 350°F oven for about 10 minutes, or microwave in short bursts until warmed through. Add fresh garnishes and a squeeze of lemon just before serving to revive all those delicious flavors.
FAQs
Can I use sweet potatoes instead of Yukon Gold potatoes?
Absolutely! Sweet potatoes roast up beautifully and add a touch of natural sweetness to your Chicken and Roasted Potato Bowl. Just follow the same roasting instructions and enjoy a fun flavor twist.
What other vegetables can I add?
This bowl is endlessly customizable. Try adding roasted bell peppers, sautéed spinach, zucchini, or even roasted cauliflower. The Chicken and Roasted Potato Bowl is the perfect canvas for all your favorite veggies.
Can I meal prep this recipe?
Yes! Prepare all the components ahead of time and store them separately. When you’re ready to eat, just assemble your bowl, add fresh garnishes, and reheat as needed. It’s a fantastic option for healthy, satisfying lunches during the week.
How can I make this dairy-free?
Simply skip the feta cheese or replace it with a dairy-free alternative. The Chicken and Roasted Potato Bowl will still be packed with flavor and texture, thanks to the herbs, spices, and lemon.
What sauce goes best with this bowl?
You can drizzle on just about anything you love: tahini sauce, ranch dressing, Greek yogurt with herbs, or even a simple vinaigrette. Each brings a different flair to the Chicken and Roasted Potato Bowl, so try a few and see which is your favorite!
Final Thoughts
If you’re looking for a meal that’s comforting, colorful, and genuinely satisfying, the Chicken and Roasted Potato Bowl is a must-try. It’s simple enough for busy weeknights, yet special enough to serve guests. Give it a go, get creative with your toppings, and enjoy every wholesome, flavor-packed bite!
Print
Chicken and Roasted Potato Bowl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Roasted Potato Bowl is a wholesome, nutritious meal featuring tender chicken breast, crispy roasted Yukon Gold potatoes, and a medley of fresh vegetables. Perfect for a healthy dinner or meal prep, it’s packed with flavor from garlic, smoked paprika, and thyme, and can be customized with your favorite toppings like feta cheese and fresh parsley. A balanced, gluten-free dish that’s both satisfying and easy to prepare.
Ingredients
Chicken
- 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
Roasted Potatoes
- 3 medium Yukon Gold potatoes, diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables & Garnishes
- 1 cup steamed broccoli florets
- ½ cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley (optional)
- Lemon wedges for serving
Instructions
- Preheat Oven and Prepare Potatoes: Preheat the oven to 425°F. Place the diced Yukon Gold potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with garlic powder, smoked paprika, half the dried thyme, salt, and black pepper. Toss well to coat evenly. Roast the potatoes for 25–30 minutes, flipping them halfway through to achieve a golden, crispy exterior.
- Cook the Chicken: While the potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces along with the remaining dried thyme, a pinch of salt, and black pepper. Sauté for 6–8 minutes until the chicken is cooked through and golden brown on the outside. Remove from heat and set aside.
- Prepare Vegetables: Steam the broccoli florets until just tender but still vibrant green. Prepare the cherry tomatoes by washing and halving them. These fresh veggies add color and nutrition to the bowl.
- Assemble the Bowls: Divide the roasted potatoes, cooked chicken, steamed broccoli, and cherry tomatoes evenly among four bowls. If desired, sprinkle each bowl with crumbled feta cheese and chopped fresh parsley for extra flavor and garnish.
- Serve: Serve the bowls warm with lemon wedges on the side, allowing each person to squeeze fresh lemon juice for a bright, tangy finish.
Notes
- Feel free to customize this bowl with your favorite vegetables such as roasted carrots, bell peppers, or zucchini.
- Add a drizzle of tahini, ranch, or Greek yogurt dressing for extra creaminess and flavor.
- Sweet potatoes can be used in place of Yukon Gold potatoes for a sweeter, earthier taste.
- This dish works great for meal prep as it reheats well and maintains its flavors.
- Use fresh herbs like rosemary or oregano as alternatives to thyme for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
