🥔 Ultimate Roasted Potato & Chicken Veggie Bowl with Herbed Yogurt Dip 🌿
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~520 kcal
📝 Ingredients:
🥔 Roasted Potatoes:
300g baby potatoes, halved or quartered 🥔
1 tbsp olive oil 🫒
1/2 tsp paprika
Salt & pepper to taste
1 tbsp chopped fresh parsley 🌿
🍗 Chicken & Veggie Mix:
200g chicken breast, diced 🍗
1 tbsp olive oil 🫒
1/2 red bell pepper, sliced 🌶️
100g mushrooms, sliced 🍄
1 garlic clove, minced 🧄
Salt & pepper to taste
1 tsp dried Italian herbs or oregano
1 tbsp chopped parsley 🌿
🥣 Herbed Yogurt Dip:
100g Greek yogurt 🥛
1 tbsp finely chopped parsley 🌿
1/2 garlic clove, minced
Salt & pepper to taste
👨🍳 Instructions:
Prep the Oven: Preheat your oven to 200°C (392°F) fan or 220°C (428°F) conventional.
Roast the Potatoes: Toss the halved baby potatoes with olive oil, paprika, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway until golden and crisp.
Cook the Chicken: While the potatoes roast, heat olive oil in a pan over medium heat. Add diced chicken and cook for 6–8 minutes until golden and cooked through.
Add the Veggies: Stir in sliced bell pepper, mushrooms, garlic, herbs, salt, and pepper. Sauté for 5–6 minutes until veggies are tender and juicy. Finish with chopped parsley.
Make the Dip: Mix Greek yogurt, minced garlic, parsley, salt, and pepper in a small bowl. Chill until serving.
Assemble the Bowl: In a serving container, layer the roasted potatoes, chicken-veg mix, and a scoop of the herbed yogurt dip. Garnish with more parsley if desired.
🔄 Notes & Variations:
Swap chicken for tofu or chickpeas for a vegetarian version.
Add chili flakes for heat or lemon juice for brightness.
Store components separately if meal prepping for best texture.