Can I make this Chicken and Roasted Potato Bowl ahead of time?

Yes, you can! This recipe is ideal for meal prepping. Simply roast the potatoes and broccoli, and cook the chicken ahead of time. Store the components in separate airtight containers and refrigerate for up to 3 days. When you're ready to eat, just reheat the ingredients and assemble your bowls.

Can I substitute the chicken for another protein?

Absolutely! You can swap the chicken for turkey breast, tofu, or even grilled shrimp. Just make sure to adjust the cooking time depending on the protein you choose. This recipe is versatile and works with many different protein options.

Is the Chicken and Roasted Potato Bowl gluten-free?

Yes, this recipe is naturally gluten-free! Just ensure that the BBQ sauce you use is gluten-free, as some sauces may contain gluten. Otherwise, everything in this recipe is safe for a gluten-free diet.

How can I make this recipe spicier?

If you prefer a spicier version, try adding some red pepper flakes or cayenne pepper to the potatoes or BBQ sauce. For an extra kick, you could also drizzle some hot sauce over the finished bowl.

Chicken and Roasted Potato Bowl: Easy, Healthy, 1 Recipe

Name: Chicken and Roasted Potato Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 8 red potatoes, medium, skin on and cut into quarters; 1 yellow onion, small, cut into 1 inch cubes; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 3 tablespoons olive oil, divided; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 tablespoon chili powder; 1 head broccoli, cut into medium florets; 24 ounces boneless and skinless chicken breasts, cut into 1-inch cubes; 1/2 cup BBQ sauce (no sugar added)

Description

The Chicken and Roasted Potato Bowl is a perfect balance of lean protein, roasted potatoes, and fresh veggies, making it a satisfying and healthy meal. It’s quick, easy, and ideal for a busy weeknight dinner. This recipe combines savory BBQ chicken, roasted broccoli, and crispy potatoes, all in one bowl, offering a flavorful and filling dish for the whole family.

Ingredients

Scale

8 red potatoes, medium, skin on and cut into quarters
1 yellow onion, small, cut into 1 inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon chili powder
1 head broccoli, cut into medium florets
24 ounces boneless and skinless chicken breasts, cut into 1-inch cubes
1/2 cup BBQ sauce (no sugar added)

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Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the potatoes, onions, salt, pepper, garlic powder, paprika, and chili powder with 1 tablespoon of olive oil until well-coated.
Spread the potato mixture in an even layer on a baking sheet and roast for 20-30 minutes, or until fork-tender.
While the potatoes are roasting, toss the broccoli with 1 tablespoon of olive oil and season with a pinch of salt.
After 20 minutes of roasting, remove the potatoes from the oven and move them to one side of the baking sheet. Place the broccoli on the other side and return the pan to the oven for another 10 minutes.
In a large skillet, heat the remaining olive oil over high heat. Add the chicken and cook until no longer pink, about 7-10 minutes.
Once the chicken is cooked through, drain any excess liquid, then stir in the BBQ sauce and let it simmer for a few minutes.
To serve, divide the roasted potatoes, broccoli, and BBQ chicken into bowls and enjoy!

Notes

This recipe is naturally gluten-free, but check the BBQ sauce label for any hidden gluten.
You can substitute sweet potatoes for red potatoes for a different flavor.
For a spicier dish, add some cayenne pepper or red pepper flakes to the potatoes or BBQ sauce.
If making ahead, store the components separately in the fridge for up to 3 days and reheat when ready to serve.

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

Nutrition

Serving Size: 1 bowl
Calories: 505 kcal
Sugar: 23g
Sodium: 334mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 8g
Protein: 34g
Cholesterol: 83mg