A wholesome, protein-packed meal featuring grilled chicken breast, crispy golden potatoes, peppery arugula, and a zesty cherry tomato-onion salad. Finished with fresh dill and capers, this bowl is the perfect balance of hearty, fresh, and flavorful. It’s a vibrant and nourishing dish that’s easy enough for a weeknight dinner yet impressive enough to serve to guests.

Why You’ll Love This Recipe

This Grilled Chicken & Herb Potato Power Bowl offers everything you could want in a single dish—flavor, texture, and nutrition. It combines lean protein, hearty vegetables, and fresh herbs for a balanced meal that is satisfying and energizing. The grilled chicken is juicy and well-seasoned, the roasted potatoes are crispy and comforting, and the cherry tomato-onion salad brings a refreshing tang. Perfect for meal prep, light lunches, or a fulfilling dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 boneless skinless chicken breasts
• 1 tbsp olive oil (plus more for potatoes)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 3 cups baby potatoes, sliced
• 1 tbsp chopped fresh dill
• 2 cups fresh arugula
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tbsp capers
• 1 tbsp lemon juice
• Optional: more dill for garnish

directions

1. Preheat oven to 425°F (220°C).
2. Toss sliced baby potatoes with olive oil, salt, pepper, and a pinch of oregano. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through until golden and crisp.
3. In a small bowl, mix garlic powder, paprika, oregano, salt, and pepper. Rub this spice blend onto the chicken breasts along with 1 tablespoon of olive oil.
4. Grill the chicken over medium-high heat for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest, then slice.
5. In a separate bowl, mix cherry tomatoes, red onion, capers, lemon juice, and fresh dill. Toss to combine.
6. To assemble the bowl: Start with a base of arugula, then layer the roasted potatoes, sliced grilled chicken, and the tomato-onion salad. Garnish with extra dill if desired.

Servings and timing

Servings: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Vegetarian Option: Replace grilled chicken with grilled tofu or chickpeas seasoned the same way.
• Grains: Add quinoa or farro for extra fiber and heartiness.
• Greens Swap: Use baby spinach or kale instead of arugula.
• Dressing Upgrade: Add a drizzle of tahini-lemon dressing or a yogurt-based dill sauce.
• Spicy Kick: Add red pepper flakes to the tomato-onion salad or a touch of hot sauce to the chicken marinade.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the salad and arugula separate from the warm ingredients to maintain freshness.

To reheat, warm the chicken and potatoes in the microwave or in a skillet over medium heat until heated through. Assemble fresh with arugula and salad when ready to serve.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should also run clear when the chicken is sliced.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra juiciness. Adjust the cooking time as needed since thighs may take slightly longer to cook through.

Can I roast the chicken instead of grilling?

Absolutely. Bake the chicken at 400°F (204°C) for about 20–25 minutes or until fully cooked.

What can I substitute for capers?

If you don’t have capers, try chopped green olives or leave them out entirely for a milder flavor.

Is this dish good for meal prep?

Yes, it’s ideal for meal prep. Store components separately and assemble fresh when ready to eat to maintain texture and flavor.

Can I make this bowl vegan?

Yes, substitute the chicken with grilled tofu or tempeh and omit the capers if desired.

What other herbs can I use instead of dill?

Fresh parsley, chives, or basil can work well as alternatives to dill.

Can I use regular potatoes instead of baby potatoes?

Yes, just cut them into small chunks for even roasting.

How can I make the potatoes crispier?

Make sure not to overcrowd the pan and flip them halfway through roasting. You can also increase the oven temperature slightly for the last 5 minutes.

Should the arugula be cooked?

No, arugula is served fresh and raw to add a peppery contrast to the warm ingredients.

Conclusion

The Grilled Chicken & Herb Potato Power Bowl is a nourishing and satisfying dish that blends comforting roasted potatoes with juicy grilled chicken and a vibrant herb salad. Whether you’re meal prepping or serving a beautiful dinner, this recipe is sure to deliver bold flavors, balanced nutrition, and lasting satisfaction. It’s easy to customize and perfect for any season.

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