It is Sunday afternoon. You want a stress-free week ahead. This chicken potato bowl is the perfect answer. It is simple, filling, and so fresh.
You deserve a meal that feels good to eat. This recipe delivers a high-protein punch. It keeps you full and satisfied all day long. Making a healthy reset has never been easier.
Why This Chicken Potato Bowl Is a Winner
This recipe is a total game-changer for busy families. It packs plenty of protein into every single bite. You only need one main pan for the roasting. This means minimal cleanup for your busy evening.
You will love the golden, crispy edges of the potatoes. The chicken stays tender and juicy in the oven. It is a fantastic choice for your weekly meal prep routine. Your family will enjoy every savory, seasoned forkful.
Simple Method
This meal comes together in under an hour. You start by roasting the potatoes first. This ensures they get perfectly soft and crispy. Then you add the chicken to the same pan. It is a very beginner-friendly method for any cook.
You do not need fancy equipment for this dish. A simple baking sheet and a bowl are enough. Even if you are new to cooking, you can do this. Confidence in the kitchen starts with simple recipes like this.
Ingredients You’ll Need
These ingredients are mostly pantry staples you already have. Fresh produce makes the flavors really shine.
- 2 lbs boneless skinless chicken breasts, cubed
- 3 large russet potatoes, diced
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups fresh broccoli florets
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet.
- Toss diced potatoes with 2 tablespoons oil and half the seasonings.
- Spread potatoes in a single layer and roast for 15 minutes.
- Toss chicken cubes with remaining oil and seasonings in the bowl.
- Slide potatoes to one side and add chicken to the tray.
- Roast for 15 to 20 minutes until chicken is fully cooked.
- Steam broccoli in the microwave for 3 minutes until tender-crisp.
- Divide the chicken, potatoes, and broccoli into four containers.
Make It a Meal
Serve these bowls warm in your favorite glass containers. You can add a drizzle of creamy ranch dressing. A splash of hot sauce adds a nice kick. It is the perfect desk lunch for your work week.
Pair this bowl with a crisp side salad. You could also add a slice of avocado. Set your table and enjoy a nourishing meal tonight. It feels like a restaurant-quality bowl made at home.
Keep It Fresh
Store your leftovers in the fridge for four days. Use airtight containers to keep everything fresh. To reheat, use the microwave for two minutes. You can also use an air fryer for extra crispy potatoes.
This recipe does not freeze well due to the potatoes. However, it is perfect for batch cooking on Sundays. You will save so much time during the week. Just grab a container and go!
Tips for Best Results
- Cut your potatoes into small cubes for faster roasting.
- Do not crowd the baking sheet or they will steam.
- Use parchment paper to prevent the chicken from sticking.
- Prep the chicken cubes the night before to save time.
- Add a squeeze of fresh lemon for a bright finish.
- Check the chicken temperature to ensure it stays juicy.
- Steam the broccoli right before serving for the best texture.
Ways to Switch It Up
- Swap russet potatoes for sweet potatoes for a fall twist.
- Use cauliflower florets instead of broccoli for variety.
- Add a teaspoon of chili flakes for some extra heat.
- Try chicken thighs if you prefer darker, richer meat.
Common Questions
Can I use frozen broccoli?
Yes, you can use frozen broccoli for this dish. Just steam it according to the package directions. It is a great budget-friendly shortcut for busy days.
Is this recipe gluten-free?
This chicken potato bowl is naturally gluten-free. It uses simple spices and fresh whole foods. It is a safe and delicious option for everyone.
I hope this simple meal brings peace to your busy week. You deserve to feel fueled and ready for anything. Happy cooking!
— Katie Wood
Chicken and Roasted Potato Bowl - Prepper Protein
Ingredients
- 2 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
- 3 large russet potatoes, scrubbed and diced into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups fresh broccoli florets
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the diced potatoes with 2 tablespoons of olive oil, half of the salt, pepper, garlic powder, onion powder, and smoked paprika.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
- While potatoes roast, toss the chicken cubes in the same mixing bowl with the remaining 1 tablespoon of olive oil and the remaining seasonings.
- Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken cubes on the other side.
- Return the tray to the oven and roast for 15 to 20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- During the final 5 minutes of roasting, steam the broccoli florets in a microwave-safe bowl with a splash of water for 3 minutes or until tender-crisp.
- Divide the chicken, potatoes, and broccoli equally into four meal prep containers and allow to cool before sealing.
