Chicken & Veggie Bowl with Roasted Potatoes and Garlic Herb Sauce 🍗🥔🌿
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 2
Calories per serving: ~610 kcal
🛒 Ingredients
2 chicken breasts, cut into cubes 🍗
1 tbsp olive oil 🫒
1/2 tsp paprika
1/2 tsp garlic powder 🧄
Salt & pepper to taste 🧂
2 medium potatoes, peeled & cubed 🥔
1 tbsp olive oil (for roasting)
1/2 tsp dried thyme 🌿
1 red bell pepper, sliced 🌶️
150 g broccoli florets 🥦
For the garlic herb sauce:
150 g Greek yogurt 🥣
1 garlic clove, finely grated 🧄
1 tbsp lemon juice 🍋
1 tbsp olive oil 🫒
1 tbsp fresh parsley, chopped 🌿
Salt & pepper 🧂
👨🍳 Instructions
Prepare potatoes: Preheat oven to 200°C (390°F). Toss potato cubes with olive oil, thyme, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
Cook chicken: Heat olive oil in a pan over medium-high heat. Add chicken cubes seasoned with paprika, garlic powder, salt, and pepper. Sauté 7–8 minutes until cooked through and lightly browned.
Cook vegetables: Roast red pepper slices in the oven for 15 minutes or sauté in a pan until softened. Steam or roast broccoli florets for 5–6 minutes until tender but still bright green.
Make garlic herb sauce: In a small bowl, whisk together yogurt, garlic, lemon juice, olive oil, parsley, salt, and pepper until creamy.
Assemble bowl: Arrange roasted potatoes, chicken cubes, broccoli, and peppers in a bowl. Serve with garlic herb sauce on the side or drizzled on top.
Serve hot: Garnish with extra parsley and enjoy!
🔄 Tips & Variations
Swap potatoes for sweet potatoes.
Add zucchini or carrots for extra color.
Use a tahini-lemon sauce instead of yogurt for a dairy-free version.