Skinny Chicken And Roasted Potato Bowl (Print Version)

Lean grilled chicken with roasted baby potatoes, bell peppers, and fresh spinach for a nutritious, satisfying meal.

# What You’ll Need:

→ Meats

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

→ Vegetables

02 - 1.1 lb 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)

# Steps:

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 prepared baking sheet.
03 - Roast potatoes for 15 minutes until beginning to soften.
04 - While potatoes roast, combine chicken breasts with remaining 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 on the baking sheet. Toss gently to combine, then return to the oven and roast for an additional 15 minutes or until potatoes are golden and tender.
06 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side, or until cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes, then slice into strips.
07 - Arrange fresh spinach leaves in serving bowls. Top with roasted potatoes, sliced grilled chicken, roasted peppers and onions, and cherry tomatoes.
08 - Sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side, if desired.

# Expert Tips:

01 -
  • The combination of smoky roasted potatoes and bright lemon-marinated chicken hits every craving
  • Everything cooks on one sheet pan while the chicken sizzles away on the stove, making cleanup almost nonexistent
02 -
  • Letting the chicken rest after grilling is essential or all the juices will run out onto your cutting board instead of staying in the meat
  • The potatoes need the 15 minute head start or they will still be hard when the vegetables are already tender
03 -
  • If your chicken breasts are very thick, pound them to even thickness so they grill evenly
  • Spread the potatoes in a single layer without overcrowding for the crispiest edges

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