Grilled Chicken and Potato Bowl
A wholesome and flavorful bowl, perfect for a satisfying meal.
⏱️ 45 min🍽️ Serves 1
🔥 485 kcal💪 42g protein🍚 38g carbs🥑 18g fat🌾 6g fibreper serving
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Ingredients
- 🐔300 g boneless, skinless chicken breast
- 🥔300 g baby potatoes
- 🥦1 cup broccoli florets
- 🌶️1 red bell pepper
- 🫒2 tbsp olive oil
- 🌶️1 tbsp smoked paprika
- 🧄1 tsp garlic powder
- 🌿½ tsp dried oregano
- 🧂½ tsp salt
- 🌶️¼ tsp black pepper
- 🌿2 tbsp fresh parsley, chopped
Pro tips
- For extra flavor, marinate the chicken for at least 30 minutes (or overnight) in a mixture of lemon juice, herbs, and spices.
- Feel free to swap broccoli for other quick-cooking vegetables like zucchini, asparagus, or green beans.
- Ensure vegetables are spread in a single layer for optimal roasting; overcrowding leads to steaming instead of roasting.
Method
- 1Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 2Cut potatoes into quarters, bell pepper into strips, and pat chicken breast dry. In a large bowl, combine potatoes, bell pepper, and broccoli.
- 3Drizzle vegetables with 1 tablespoon of olive oil, then sprinkle with smoked paprika, garlic powder, oregano, salt, and pepper. Toss to coat evenly.
- 4Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
- 5While vegetables roast, cut chicken into 1-inch cubes. Toss with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
- 6After 15 minutes, remove the baking sheet from the oven. Add the seasoned chicken cubes to the sheet, spreading them evenly among the vegetables.
- 7Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- 8Divide the grilled chicken and vegetables between two bowls. Garnish with fresh chopped parsley before serving.