Skinny Chicken Roasted Potato Bowl (Print)

Lean grilled chicken paired with golden roasted potatoes and fresh vegetables in a satisfying, nutritious bowl.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 14 oz), trimmed and halved

→ Vegetables

02 - 1.1 lbs 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 black pepper
13 - Juice of 1 lemon

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp pepper. Spread evenly on the baking sheet.
03 - Roast potatoes for 15 minutes.
04 - While potatoes are roasting, combine chicken breasts, 1 tbsp olive oil, remaining paprika, garlic powder, oregano, remaining salt and pepper, and lemon juice. Let marinate for 10 minutes.
05 - Add red bell pepper and red onion to the potatoes. Toss gently, then return to the oven and roast an additional 15 minutes or until potatoes are golden and chicken is ready to cook.
06 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5–6 minutes per side, or until cooked through and juices run clear. Rest chicken for 5 minutes, then slice.
07 - Arrange spinach leaves in bowls. Top with roasted potatoes, grilled chicken slices, roasted peppers and onion, and cherry tomatoes.
08 - Garnish with parsley and serve with lemon wedges, if desired.

# Expert Tips:

01 -
  • Everything roasts on one sheet while the chicken sizzles away, making cleanup almost non existent and your weeknight stress levels noticeably lower
  • The smoked paprika and lemon combination creates those addictive restaurant flavors without any heavy cream or butter weighing you down
  • You can customize the vegetables based on what's wilting in your crisper drawer, which means less food waste and more creativity
02 -
  • Don't overcrowd your baking sheet when roasting the vegetables because they'll steam instead of getting that beautiful caramelization we're after
  • The chicken needs to rest for those 5 minutes because slicing it immediately will release all the juices and leave you with dry meat
  • If your chicken breasts are particularly thick, consider pounding them to even thickness before marinating so they cook at the same rate
03 -
  • Set a timer to flip the chicken halfway through cooking so both sides develop that gorgeous grill marked exterior and golden crust
  • Double the roasted vegetables and keep extras in the fridge for quick lunches throughout the week because they're delicious on their own
  • If you don't have a grill pan, a cast iron skillet works beautifully and actually gives you better contact with the heat surface

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