Skinny Chicken Roasted Potato Bowl (Print View)
Lean grilled chicken, roasted baby potatoes and vibrant vegetables finished with lemon-parsley for a light, protein-forward weeknight bowl.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 14 oz), trimmed and halved
→ Vegetables
02 - 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 tbsp olive oil, divided
08 - 2 tsp smoked paprika
09 - 1 tsp garlic powder
10 - 1 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/2 tsp ground black pepper
13 - Juice of 1 lemon
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges (optional)
# How-To Steps:
01 - Preheat oven to 425°F (220°C) and 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 smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the potatoes for 15 minutes.
04 - While potatoes roast, combine chicken breasts with 1 tablespoon olive oil, remaining smoked paprika, garlic powder, dried oregano, remaining salt, remaining black pepper, and lemon juice. Marinate for 10 minutes.
05 - Add sliced red bell pepper and thinly sliced red onion to the partially roasted potatoes. Toss gently and return to oven. Roast for an additional 15 minutes, until potatoes are golden.
06 - Heat a grill pan or skillet over medium-high heat. Grill chicken breasts for 5 to 6 minutes per side, or until cooked through and juices run clear. Allow chicken to rest for 5 minutes, then slice.
07 - Place fresh spinach leaves in serving bowls. Top with roasted potatoes, sliced grilled chicken, roasted peppers and onions, and halved cherry tomatoes.
08 - Finish with chopped parsley and serve with lemon wedges if desired.
# Expert Hints:
01 -
- After a hectic day, it feels like a treat without any guilt—your body and taste buds both win.
- Everything goes into one bowl, making dinner (and cleanup) blissfully easy.
02 -
- Don’t skip resting the chicken after cooking—I used to slice too soon and lost all those delicious juices.
- I learned the hard way that crowding the potatoes can make them steam rather than crisp, so give them some space.
03 -
- Line your baking sheet—even slightly stubborn potatoes lift with no problem.
- A real squeeze of lemon at the end makes all the difference, sharpening all the flavors.