Skinny Chicken and Roasted Potato Bowl
A hearty and flavorful bowl meal featuring lean chicken breasts, crispy roasted potatoes, and vibrant broccoli drizzled in barbecue sauce—perfect for busy weeknights.
Equipment
- oven
- baking sheet
- Grill or skillet
Ingredients
Main Ingredients
- 1 lb lean chicken breasts Adjust depending on preference for leftovers.
- 3 medium potatoes Use russet, red, or Yukon Gold.
- 2 cups broccoli florets Fresh broccoli for crunch.
- ¼ cup barbecue sauce For glazing the chicken.
- 2 tablespoon olive oil For tossing with potatoes.
- salt For seasoning.
- pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Chop the potatoes into bite-sized pieces.
- Toss the chopped potatoes in olive oil, salt, and pepper.
Roasting
- Spread the potatoes on a baking sheet and roast for about 25-30 minutes until golden brown and crisp.
- Season the chicken breasts with salt and pepper.
- Grill or sauté the chicken for about 6-7 minutes per side, brushing on barbecue sauce during the last few minutes of cooking.
Final Steps
- When there are about 10 minutes left on the potatoes, add the broccoli florets to the baking sheet to roast.
- Slice the barbecue-glazed chicken after cooking.
- Assemble the bowl starting with the roasted potatoes and broccoli, then add the sliced chicken and drizzle more barbecue sauce on top.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat in the microwave or oven. Feel free to customize with different sauces or vegetables.
Nutrition
Serving: 1bowlCalories: 450kcal
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