Herbed Chicken Bowl with Crispy Potatoes & Tomato Caper Salad
Experience a burst of flavor with this Herbed Chicken Bowl featuring Crispy Potatoes and Tomato Caper Salad. Perfect for quick weeknight dinners or meal prep, this vibrant dish combines tender grilled chicken, golden roasted baby potatoes, and a refreshing salad that brings color and zest to your plate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 chicken breast (grilled or pan-seared)
- 1 cup baby potatoes (sliced)
- 1 tbsp olive oil (for potatoes)
- Salt, pepper, garlic powder (to taste)
- 1 cup arugula or mixed greens
- 1 cup cherry tomatoes (halved)
- Red onion (thinly sliced)
- 1 tbsp capers
- Optional: lemon juice or vinaigrette for drizzling
- Optional garnish: fresh dill
Instructions
- Preheat oven to 425°F (220°C). Toss sliced baby potatoes in olive oil with salt, pepper, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Season chicken breast with salt, pepper, and herbs. Grill or pan-sear over medium heat for about 6-7 minutes per side until cooked through. Let rest before slicing.
- In a mixing bowl, combine halved cherry tomatoes, red onion, and capers. Drizzle with olive oil and season to taste.
- Assemble the bowl with a base of arugula topped with crispy potatoes, sliced chicken, and the tomato salad mixture. Optionally garnish with fresh dill.
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 465
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg