Description
A hearty bowl of crispy roasted potatoes, tender chicken, and fresh vegetables, topped with melted cheddar and fresh parsley. Perfect for a satisfying lunch or dinner.
Ingredients
- 2 large russet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 cup broccoli florets
- 1 red bell pepper, diced
- ¼ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: hot sauce or your favorite dressing for serving
Instructions
- Preheat oven to 400°F (200°C). Toss diced potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy.
- Meanwhile, season chicken with garlic powder, paprika, onion powder, salt, and pepper.
- Heat remaining olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 7–10 minutes.
- Add broccoli and red bell pepper to the skillet and sauté 3–4 minutes until tender-crisp.
- Combine roasted potatoes and chicken-vegetable mixture in bowls. Top with shredded cheddar cheese and garnish with parsley.
- Serve with hot sauce or your favorite dressing if desired.
Notes
- Use sweet potatoes instead of russet for a sweeter variation.
- Can prepare chicken and potatoes ahead for quick meal prep bowls.
- Add avocado or a fried egg on top for extra flavor and protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting & Sautéing
- Cuisine: American