Skinny Chicken and Roasted Potato Bowl
A flavorful one-pan meal with perfectly roasted chicken breast, crispy potatoes, and colorful vegetables. Infused with garlic powder, thyme, and smoked paprika, it balances lean protein, healthy carbs, and nutrients without excess oil or sauce—ready in under 60 minutes with minimal cleanup.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Healthy
Ingredients
1.5 lbs skinless chicken breast, cut into bite-sized pieces
2 medium Russet potatoes, cubed
2 cups broccoli florets
1 red bell pepper, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon balsamic vinegar
Lemon wedges for garnish
Instructions
Preheat oven to 425°F (220°C)
Toss potatoes with 1 tablespoon olive oil, garlic powder, thyme, paprika, salt, and pepper
Spread potatoes on a baking sheet and roast for 20 minutes
Add chicken breast to the baking sheet, toss with remaining olive oil and seasonings
Return to oven and roast with potatoes for 15-20 minutes until chicken is golden and potatoes are crisp
Toss roasted veggies, broccoli, and bell pepper with red onion and remaining seasoning
Serve in bowls with chicken and drizzle balsamic vinegar over top
Garnish with lemon wedges before serving
Notes
Use skin-on chicken thighs for richer flavor
Add zucchini or carrots for more color
Serve immediately or store leftovers in an airtight container for up to 3 days