If you’re craving a dish that’s comforting, full of flavor, and still light enough for any day of the week, the Skinny Chicken and Roasted Potato Bowl is an absolute must-try. This colorful, vibrant bowl layers crisp, seasoned potatoes and roasted broccoli with tender BBQ chicken for a meal that’s as satisfying as it is simple to pull together. Whether you’re meal-prepping for the week or whipping up a nourishing dinner, you’ll fall in love with every smoky, zesty, and veggie-packed bite of this Skinny Chicken and Roasted Potato Bowl.

Ingredients You’ll Need

Skinny Chicken and Roasted Potato Bowl Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about using fresh, simple ingredients that come together to create something magical. Each element brings a unique texture or pop of flavor, making every forkful a delight. Here’s what you’ll want on hand:

Red potatoes: Leave the skins on for extra nutrients and that rustic texture; quartering helps them roast up perfectly golden.
Yellow onion: Adds gentle sweetness and depth of flavor when roasted alongside the potatoes.
Kosher salt: Brings out all the natural flavors of your veggies and chicken—just the right touch to enhance everything.
Ground black pepper: Gives the dish subtle warmth and depth.
Olive oil: Helps everything crisp up and ties all the seasonings together; use a good, fruity olive oil if you have it.
Garlic powder: An easy way to infuse your potatoes with savory goodness without any extra effort.
Paprika: Adds both color and a mild, smoky warmth to those beautiful roasted potatoes.
Chili powder: Provides a bit of spice, balancing the sweetness of the BBQ sauce and the savory chicken.
Broccoli: Roasted until crisp-tender, it brings bright green color and makes the bowl feel extra fresh and hearty.
Chicken breasts (boneless & skinless): Once cubed, these cook quickly and soak up that BBQ sauce like a dream.
No-sugar-added BBQ sauce: Keeps things light but still gives you all the rich, tangy flavor you crave in this Skinny Chicken and Roasted Potato Bowl.

How to Make Skinny Chicken and Roasted Potato Bowl

Step 1: Roast the Potatoes and Onions

Start by cranking your oven up to 400 degrees Fahrenheit. In a big bowl, toss together the quartered red potatoes, cubed onion, salt, black pepper, one tablespoon of olive oil, garlic powder, paprika, and chili powder. You want everything evenly coated so each piece roasts up with tons of flavor. Spread them out on a baking sheet in a single, even layer. Roast for 20 to 30 minutes, flipping halfway, until the potatoes are fork-tender and just starting to crisp around the edges.

Step 2: Add the Broccoli

While those potatoes work their magic, toss your broccoli florets with a tablespoon of olive oil. Once the potatoes are almost done, push them to one side of the baking sheet. Spread the broccoli out on the other half—this keeps everything roasting evenly. Slide the pan back in the oven for another 10 minutes. The broccoli should be bright green and lightly caramelized, with a hint of crispness.

Step 3: Sear the Chicken

As your veggies finish up, heat your last tablespoon of olive oil in a large skillet over high heat. When it’s shimmering, toss in the diced chicken breast. Cook, stirring occasionally, until every piece is nicely browned, and there’s no pink left. Drain off any extra liquid, so your chicken doesn’t get soggy. This step locks in all that juicy tenderness.

Step 4: Add the BBQ Sauce

Lower the heat and stir in your no-sugar-added BBQ sauce. Let the chicken simmer gently in the sauce for a few minutes, soaking up every bit of that sweet and smoky flavor. Once it’s glossy and perfectly coated, take it off the heat. Your kitchen will smell absolutely irresistible at this point!

Step 5: Assemble Your Skinny Chicken and Roasted Potato Bowl

Time for the best part! Scoop the roasted potatoes into one third of each bowl, pile the roasted broccoli next to them, and finish with a generous portion of BBQ chicken. Each colorful layer deserves its own spotlight. Bonus points if you drizzle a little extra BBQ sauce over the top or sprinkle some fresh herbs!

How to Serve Skinny Chicken and Roasted Potato Bowl

Garnishes

Nothing beats a fresh finishing touch! Try topping your Skinny Chicken and Roasted Potato Bowl with chopped fresh parsley or cilantro for color and herbaceous zing. A sprinkle of sliced green onions adds a mild bite, while a scattering of sesame seeds or a light dusting of smoked paprika makes the bowl look ready for any dinner party.

Side Dishes

This bowl is hearty and well-rounded on its own, but if you want to make a feast, try pairing it with a crisp green salad, honey-lime slaw, or a simple side of steamed green beans. If you’re craving more carbs, a slice of crusty bread is perfect for scooping up every last saucy bite from your Skinny Chicken and Roasted Potato Bowl.

Creative Ways to Present

Get playful with your plating! Serve in large, shallow bowls so every ingredient can shine, or build the layers in mason jars for a fun lunch-to-go. You can also set up a DIY bowl bar for family or guests to build their own Skinny Chicken and Roasted Potato Bowl with extra toppings, sauces, or even a dollop of Greek yogurt or avocado slices.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully. Just let your Skinny Chicken and Roasted Potato Bowl cool to room temperature, then transfer the separate components (potatoes, broccoli, chicken) to airtight containers. They’ll keep in the fridge for up to four days, ready for a quick reheat whenever you need a nourishing meal.

Freezing

If you’d like to make a batch in advance or save portions for future meals, simply freeze the cooked chicken and potatoes in freezer-safe bags or containers for up to two months. Broccoli can change texture when frozen, so for best results, freeze it only if you don’t mind it becoming a little softer after thawing.

Reheating

Bring your leftovers back to life by reheating in the oven at 350 degrees until warmed through. If you’re short on time, the microwave works as well; just reheat in short bursts and stir between intervals so everything heats evenly. Add a splash of water or a bit more BBQ sauce if needed to keep things moist and delicious.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add a little more richness and flavor. Just be sure to dice them into bite-sized pieces and cook until no pink remains. They’ll stay juicy and pair perfectly with the smoky BBQ sauce in this Skinny Chicken and Roasted Potato Bowl.

What’s the best way to cut vegetables for even roasting?

Cutting the potatoes and onions into uniform pieces ensures that everything roasts at the same rate. Aim for potatoes in quarters and onions in one-inch cubes, while broccoli florets should be medium-sized so they don’t overcook.

Can I make this recipe vegetarian?

Definitely! Swap the chicken for cubes of extra-firm tofu or even a can of drained chickpeas. Toss your protein alternative in a bit of olive oil and roast or sauté as you would the chicken, then finish with your favorite BBQ sauce for a delicious vegetarian Skinny Chicken and Roasted Potato Bowl twist.

Are there other veggies that work well in this bowl?

For sure! Feel free to mix it up with bell peppers, zucchini, or even sweet potatoes. Just keep an eye on roasting times; softer veggies may need less time in the oven. Creating your own spin is what keeps this Skinny Chicken and Roasted Potato Bowl exciting!

How can I make this bowl spicier?

Add a pinch of cayenne pepper or a splash of hot sauce either to the BBQ chicken or directly into the potato seasoning blend. You can also finish with thinly sliced fresh jalapeños for a fiery kick that takes your Skinny Chicken and Roasted Potato Bowl to the next level.

Final Thoughts

There you have it—your new go-to weeknight hit! The Skinny Chicken and Roasted Potato Bowl is the kind of dish that brings comfort, color, and big flavor to your table without any fuss. Gather your ingredients, get your oven humming, and make a batch for yourself or your loved ones. Once you try it, you’ll want to make Skinny Chicken and Roasted Potato Bowl part of your regular dinner rotation. Enjoy every bite!

Skinny Chicken and Roasted Potato Bowl Recipe

★★★★★

4.8 from 29 reviews

Author: Mariam
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

This Skinny Chicken and Roasted Potato Bowl is a delicious and healthy meal that combines tender chicken, flavorful roasted potatoes, and fresh broccoli, all topped with a tangy BBQ sauce. Easy to make and perfect for a nutritious dinner.

Instructions

Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare the Roasted Potatoes: In a large bowl, toss together the potatoes, onions, salt, pepper, 1 tablespoon of olive oil, garlic powder, paprika, and chili powder. Spread on a baking sheet and roast for 20-30 minutes until tender.
Add Broccoli: Remove the potatoes from the oven and toss the broccoli with 1 tablespoon of olive oil. Roast for another 10 minutes.
Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet. Cook the chicken until firm and no longer pink. Stir in BBQ sauce and simmer.
Assemble the Bowl: Spoon the potatoes, broccoli, and chicken into thirds of a serving bowl. Serve and enjoy!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting, Stovetop
Cuisine: American