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–+ servings
Crispy Potato and Chicken Bowl

Crispy Potato and Chicken Bowl: Your New Comfort Food Favorite

Enjoy the Crispy Potato and Chicken Bowl, a quick and satisfying weeknight meal that combines crispy roasted potatoes and juicy chicken for ultimate comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 large Russet Potatoes Consider using sweet potatoes for a flavor twist
  • 2 tablespoons Olive Oil Regular olive oil offers a milder taste
  • to taste Salt
  • to taste Pepper
For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Chicken thighs can be swapped in for a richer flavor
  • 1 teaspoon Garlic Powder No substitutions needed here
  • 1 teaspoon Paprika Feel free to add cayenne for some heat
  • 1 teaspoon Onion Powder No substitutions
For the Veggies
  • 2 cups Broccoli Florets Zucchini or green beans are great alternatives
  • 1 large Red Bell Pepper Any sweet bell pepper varieties can be used as substitutes
For the Toppings
  • 1 cup Shredded Cheddar Cheese Use dairy-free cheese for a dairy-free option
  • to taste Chopped Fresh Parsley Chives or green onions make good substitutions
Optional Add-ins
  • to taste Hot Sauce or Favorite Dressing Consider a spicy kick with your favorite sauces

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Baking sheet
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss diced large Russet potatoes with 1 tablespoon of olive oil, adding salt and pepper.
  3. Spread the seasoned potatoes onto a parchment-lined baking sheet and roast for 20-25 minutes, stirring halfway through.
  4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add seasoned chicken breasts and sauté for 6-8 minutes until cooked through.
  5. Add broccoli florets and red bell pepper to the chicken and cook for an additional 3-4 minutes until vegetables are tender.
  6. Remove the roasted potatoes from the oven and add them to the skillet, gently tossing everything together.
  7. Sprinkle shredded cheddar cheese over the mixture and cover briefly to allow the cheese to melt.
  8. Scoop portions into bowls, garnish with chopped parsley, and drizzle with hot sauce if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 10mg

Notes

Allow any leftovers to cool completely before storing in airtight containers. This helps maintain freshness and flavor.

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