Introduction

This Crispy Potato and Chicken Bowl is a satisfying meal packed with tender chicken, crispy roasted potatoes, and vibrant vegetables. It’s easy to prepare and perfect for a wholesome weeknight dinner that everyone will love.

A white bowl filled with a colorful mix of food layers on a white marbled surface: at the base are golden-brown roasted potato chunks scattered around, with grilled chicken pieces that have a browned, spiced texture stacked among them; near one side are bright red roasted bell pepper pieces with a slightly shiny surface, and next to them vibrant green broccoli florets with visible texture; in the center, there is a small mound of cooked onions topped with a mix of shredded yellow and white cheese and sprinkled with finely chopped green herbs, creating a fresh contrast in colors. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 teaspoon onion powder
1 cup broccoli florets
1 red bell pepper, diced
1/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley, for garnish
Optional: hot sauce or your favorite dressing for serving

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place the diced potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Step 3: Spread the potatoes out in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until they are golden and crispy, stirring halfway through.
Step 4: While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, garlic powder, paprika, onion powder, salt, and pepper. Sauté the chicken for 6-8 minutes, or until cooked through and golden brown.
Step 5: Add the broccoli and red bell pepper to the skillet. Cook for another 3-4 minutes, until the vegetables are tender but still crisp.
Step 6: Once the potatoes are done, remove them from the oven and add them to the skillet with the chicken and veggies. Toss everything together to combine.
Step 7: Sprinkle the shredded cheddar cheese over the top of the mixture in the skillet. Allow the cheese to melt slightly with the residual heat.
Step 8: Serve the crispy potato and chicken mixture in bowls. Garnish with chopped fresh parsley and add hot sauce or your favorite dressing if desired.

Tips & Variations

For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting, then pat dry thoroughly.
Swap cheddar cheese for mozzarella or pepper jack for a different flavor.
Add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes to brighten the dish.
Use sweet potatoes instead of russet for a sweeter, nutrient-rich alternative.

Storage

Store any leftover crispy potato and chicken bowl in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. To keep the potatoes crispy, reheating in a skillet or oven is best.

How to Serve

A white bowl holds a layered dish starting with browned, small potato chunks at the base. On top, there is ground meat mixed with shredded white cheese. Half of the bowl has bright green shredded lettuce, while the other side has halved red cherry tomatoes. A scoop of smooth green guacamole is placed near the tomatoes, topped with light purple pickled onion slices and thin green jalapeño rings. Yellow crunchy tortilla chip pieces are sprinkled over the whole bowl, with a small lime wedge and fresh cilantro leaves adding color. A gold fork rests on the right side of the bowl, all set on a white marbled surface with some tortilla chips and a jar of pink pickled onions nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen broccoli and bell peppers. Just thaw and drain them before adding to the skillet to avoid excess moisture.

Is this recipe suitable for meal prep?

Absolutely. The components hold up well, making it an excellent option for preparing meals ahead of time and reheating during the week.