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
Scale
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
