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Grilled Chicken & Herb Potato Power Bowl

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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.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • For a spicier version, add chili flakes to the chicken rub.
  • Make ahead: roast potatoes and grill chicken in advance for easy assembly.
  • Substitute arugula with spinach or mixed greens if preferred.

Nutrition

Keywords: grilled chicken, power bowl, herb potatoes, arugula salad, healthy bowl, protein meal

Find it online: https://epicrecipebox.com/grilled-chicken-herb-potato-power-bowl/