Skinny Chicken Roasted Potato Bowl (Printable)

Lean grilled chicken paired with roasted baby potatoes, bell peppers, and fresh spinach for a satisfying, protein-rich meal.

# What You'll Need:

→ Meats

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

→ Vegetables

02 - 1.1 pounds 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 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)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes for 15 minutes.
04 - While potatoes roast, combine chicken breasts with remaining 1 tablespoon 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 partially roasted potatoes. Toss gently, then return to oven and roast an additional 15 minutes or until potatoes are golden.
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. Let chicken rest for 5 minutes, then slice.
07 - Arrange spinach leaves in serving bowls. Top with roasted potatoes, grilled chicken slices, roasted peppers and onion, and cherry tomatoes.
08 - Garnish with chopped parsley and serve with lemon wedges if desired.

# Helpful Tips:

01 -
  • The roasted potatoes get impossibly crispy on the outside while staying fluffy inside
  • Everything cooks on one sheet pan except for a quick chicken sear making cleanup almost nonexistent
  • Its the kind of meal that looks impressive but comes together in under an hour with minimal active cooking time
02 -
  • The chicken needs those 5 minutes of resting time or all the juices will run out onto your cutting board instead of staying inside where they belong
  • Don't crowd the sheet pan or the vegetables will steam instead of roast—give them room to get crispy and golden
  • The lemon juice in the marinade can make the chicken slightly tangy if it sits too long so ten minutes is really the sweet spot
03 -
  • Pat the chicken dry before marinating so the seasonings actually stick instead of sliding right off
  • Let your sheet pan get hot in the oven before adding the potatoes for extra crispy bottoms

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