Making a balanced meal doesn’t have to be complicated, and this Skinny Chicken and Roasted Potato Bowl proves it! With a perfect combination of lean chicken, roasted potatoes, and veggies, this meal hits all the marks—meat, carbs, and greens—without overwhelming you with separate cooking tasks.
As someone who struggled with meal planning early on, I know it can feel daunting to juggle multiple dishes. But this recipe combines everything into one simple, time-saving process. Toss the potatoes and onions with olive oil and spices, roast for 20 minutes, then add the broccoli for another 10 minutes. While that’s baking, cook the chicken in a skillet with barbecue sauce, and you’re all set.
This Skinny Chicken and Roasted Potato Bowl is the perfect answer for busy weeknights, offering a clean and balanced meal in no time!
This easy, budget-friendly dinner recipe is a perfectly balanced meal the whole family will love! With tender chicken, savory roasted potatoes, and crisp broccoli, it’s a wholesome dish that’s simple to prepare.
Ingredients
For the Potatoes and Broccoli:
8 medium red potatoes, quartered (skin on)
1 small yellow onion, cut into 1-inch cubes
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 tbsp olive oil, divided
1 tsp garlic powder
1 tsp paprika
1 tbsp chili powder
1 head broccoli, cut into medium florets
For the Chicken:
24 oz boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup no-sugar-added BBQ sauce
Directions
- Preheat and Roast the Potatoes:
- Preheat your oven to 400°F (200°C). In a large bowl, combine the potatoes, onions, salt, pepper, 1 tablespoon olive oil, garlic powder, paprika, and chili powder. Toss well to coat. Spread the mixture evenly on a baking sheet and roast for 20–30 minutes, or until the potatoes are fork-tender.
- Add the Broccoli:
- Remove the baking sheet from the oven. Toss the broccoli with 1 tablespoon olive oil in a bowl. Move the roasted potatoes and onions to one half of the baking sheet. Spread the broccoli on the other half. Return to the oven and roast for 10 more minutes.
- Cook the Chicken:
- Heat the remaining 1 tablespoon olive oil in a large skillet over high heat. Add the chicken cubes and cook, stirring occasionally, until fully cooked and no pink remains. Drain any excess liquid. Stir in the BBQ sauce and let it simmer briefly, then remove from heat.
- Assemble the Bowls:
- Divide the roasted potatoes, broccoli, and BBQ chicken evenly among 6 bowls. Arrange them side by side for a balanced presentation.
- Serve and Enjoy:
- Serve immediately while warm. This dish pairs perfectly with a crisp salad or fresh bread, if desired.