Skinny Chicken and Roasted Potato Bowl
Skinny Chicken and Roasted Potato Bowl – Creating a well balanced dinner is quick and simple!
Undoubtedly, you can spot a well-balanced meal when you see one. Take this one, for instance. With meat, grains, and vegetables, this Skinny Chicken and Roasted Potato Bowl is a nicely composed lunch.
However, it seems far more difficult to really put together a healthy lunch on your own. I enjoyed a healthy, home-cooked dinner every night as a child, so when it was eventually my turn to start preparing my own food, I felt rather lost.
Early in my adult life, I was more than happy to subsist on coffee, dry cereal, and popcorn. Unfortunately, the satisfaction of having realized the youthful goal of “eating anything I want” quickly wears off. I eventually grew bored of the constant popcorn odor in my flat and began to long for the reassuring consistency of actual food.
And takeout is not included in that.
It can’t be that difficult, can it? Every night after work, my working mother prepared a delectable dinner for us. I’m sure I could do the same.
Skinny Chicken and Roasted Potato Bowl Ingredients
- 8 medium red potatoes with their skins on, sliced into quarters
- 1 small yellow onion, diced into 1-inch pieces.
- 1/2 kosher salt spoon
- 1/8 teaspoon of black pepper, ground
- olive oil, 3 tablespoons, divided
- 1 teaspoon of powdered garlic
- 1 paprika teaspoon
- 10 grams of chili powder
- medium-sized florets from 1 head of broccoli
- 1 inch cubes of 24 ounces of skinless, boneless chicken breasts
- 0.5 cups of sugar-free barbecue sauce
Instructions
- The oven should be at 400 degrees. Toss the potatoes, onions, salt, pepper, 1 tablespoon of the olive oil, garlic powder, paprika, and chili powder together in a large bowl. Spread in an even layer on a baking sheet and meal for 20-30 minutes, or until fork-delicate.
- Toss the broccoli with one tablespoon of the olive oil after removing the potatoes from the oven. Spread the broccoli on the second half of the baking sheet next to the potatoes and move the potatoes to only take up half of the sheet. Roast for an additional ten minutes in the oven.
- In a large skillet, heat one tablespoon of the olive oil over high heat. Add the chicken once it is hot and cook it until it is firm and no longer pink. Get rid of any extra liquid. Bring to a simmer and add the BBQ sauce. Take off the heat.
- Spoon the potatoes into a serving bowl that is 1/3 full after removing them from the oven. Place the broccoli in the second third, then add the chicken to the remaining space. Serve and have fun!
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