Skinny Chicken Roasted Potato Bowl (Printable)
Lean grilled chicken, golden roasted potatoes, and crisp greens for a light, high-protein weeknight bowl.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 14 oz total), trimmed and halved
→ Vegetables
02 - 1 pound baby potatoes, halved
03 - 1 medium 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 tablespoons olive oil, divided
08 - 2 teaspoons smoked paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Juice of 1 lemon
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges (optional)
# How-To Steps:
01 - Preheat oven to 425°F. 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. Arrange on prepared baking sheet in a single layer.
03 - Roast potatoes in the oven for 15 minutes.
04 - Meanwhile, combine chicken breasts, 1 tablespoon olive oil, remaining 1 1/2 teaspoons smoked paprika, garlic powder, dried oregano, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and lemon juice in a bowl. Marinate for 10 minutes.
05 - Add sliced red bell pepper and red onion to the potatoes. Toss gently to distribute, then continue roasting for 15 minutes or until potatoes are golden and vegetables are tender.
06 - Heat a grill pan or skillet over medium-high heat. Grill chicken breasts for 5 to 6 minutes on each side until fully cooked and juices run clear. Allow chicken to rest for 5 minutes and slice into strips.
07 - Place fresh spinach leaves in serving bowls. Top with roasted potatoes, grilled chicken slices, roasted red pepper and onion, and cherry tomatoes.
08 - Sprinkle with chopped fresh parsley and serve with lemon wedges if desired.
# Helpful Tips:
01 -
- You can have a protein-packed meal that leaves you satisfied without weighing you down.
- Leftovers the next day make a seriously great desk lunch—no sad salads here.
02 -
- If you rush the chicken marinade, it’ll taste flat—give it a few extra minutes if you can.
- I once tried tossing spinach with the roasted veggies first and came away with wilted greens, so always assemble at the end.
03 -
- Let the chicken rest before slicing so it stays tender and juicy.
- Slicing all veggies evenly speeds up roasting and guarantees every forkful has a little bit of everything.