Skinny Chicken And Roasted Potato Bowl (Printable)

Lean grilled chicken with roasted potatoes and crisp vegetables for a satisfying healthy dinner.

# What You’ll 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 Advice:

01 -
  • Everything roasts on one sheet while the chicken sizzles away, leaving you with almost zero cleanup
  • The smoky paprika marinade makes simple ingredients taste like they came from a professional kitchen
  • You get that satisfying char-grilled flavor without firing up an outdoor grill
02 -
  • Dont skip resting the chicken or those juices will end up on the cutting board instead of inside the meat
  • If your chicken breasts are thick, pound them to even thickness so they cook through without drying out
  • The lemon juice in the marinade does double duty tenderizing the meat and adding brightness
03 -
  • Pat the chicken dry before marinating so the seasoning actually sticks instead of sliding off
  • Let the baking sheet get hot in the oven before adding vegetables for better browning

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