Crispy Potato and Chicken Bowl Recipe
This Crispy Potato and Chicken Bowl features perfectly roasted golden potatoes paired with sautéed seasoned chicken and fresh vegetables, topped with melted cheddar cheese and garnished with fresh parsley. It’s a satisfying and flavorful meal that combines crispy textures and vibrant tastes in one bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Ingredients
Scale
Potatoes
- 2 large russet potatoes, peeled and diced
- 1 tablespoon olive oil (for roasting)
- Salt and pepper to taste
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 red bell pepper, diced
Toppings and Garnish
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: hot sauce or your favorite dressing for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Place the diced potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss well to ensure even coating.
- Roast the potatoes: Spread the potatoes out in a single layer on a parchment-lined baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until golden and crispy.
- Sauté the chicken: While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces along with garlic powder, paprika, onion powder, salt, and pepper. Cook for 6-8 minutes, stirring frequently until the chicken is cooked through and golden brown.
- Add vegetables: Add broccoli florets and diced red bell pepper to the skillet with the chicken. Sauté for an additional 3-4 minutes, until the vegetables are tender but still crisp.
- Combine potatoes with chicken and veggies: Once the potatoes are done roasting, transfer them to the skillet. Toss everything together thoroughly to combine all ingredients evenly.
- Top with cheese: Sprinkle shredded cheddar cheese over the mixture in the skillet. Allow the residual heat to melt the cheese slightly.
- Serve and garnish: Serve the crispy potato and chicken mixture in bowls. Garnish with chopped fresh parsley and add hot sauce or your favorite dressing if desired.
Notes
- For extra crispiness, ensure potatoes are spread out evenly on the baking sheet without overcrowding.
- You can substitute cheddar cheese with mozzarella or pepper jack for a different flavor profile.
- Add more vegetables like mushrooms or zucchini for extra nutrition and variety.
- If you prefer less spice, reduce the paprika or omit hot sauce when serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the oven.
Keywords: crispy potato bowl, chicken bowl, roasted potatoes, sautéed chicken, one-pan meal, healthy dinner, easy chicken recipes, weeknight dinner
