This Crispy Potato and Chicken Bowl is a hearty and satisfying meal featuring golden, crispy potatoes and tender, flavorful chicken, all topped with fresh vegetables and a delicious sauce. It’s a comforting, balanced dish that combines crispy, savory elements with fresh crunch.
Ingredients (Serves 4)
- For the Crispy Potatoes:
- 4 medium potatoes, diced into small cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- For the Bowl:
- 1/2 cup cooked quinoa or rice (optional, for extra texture)
- 1 cup baby spinach or mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheese (optional, such as cheddar or mozzarella)
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- For the Sauce (optional):
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Make the Crispy Potatoes:
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes in olive oil, garlic powder, paprika, thyme, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy.
- Cook the Chicken:
- While the potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
- Cook the chicken for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Let the chicken rest for 5 minutes before slicing into strips.
- Prepare the Bowl:
- If using, cook quinoa or rice according to package instructions and divide it between four bowls.
- Add a handful of spinach or mixed greens to each bowl, followed by a few spoonfuls of roasted crispy potatoes.
- Top with the sliced chicken, cherry tomatoes, red onion, and shredded cheese (if using).
- Make the Sauce (Optional):
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- Drizzle the sauce over the bowl or serve it on the side for dipping.
- Serve:
- Garnish with fresh cilantro or parsley if desired. Serve immediately.
Tips
- Make it Spicy: Add some hot sauce or a sprinkle of chili flakes to the sauce or the chicken for an extra kick.
- Vegetarian Option: Use crispy chickpeas or tofu instead of chicken for a vegetarian version.
- Meal Prep: You can prepare the potatoes and chicken in advance and store them in the fridge for up to 3 days for easy meal prep.
Enjoy this Crispy Potato and Chicken Bowl for a satisfying and delicious meal that’s easy to make!