These Crispy Chicken Potato Bowls with Sweet Sweet and Spicy Ketchup are cooked on a sheet pan for an easy, healthy dinner recipe the whole family will love.
I spent way too long trying to figure out what to title this post. It’s so simple…and so delicious….but does not have a nice concise title that can accurately describe it. Good news is, that’s my problem, not yours.
All you really need to know is that you need to make these ASAP. I’ve made them three times in the past two weeks and they were gobbled up by all four of us each time….so that’s a pretty ringing endorsement.
This dinner is so so easy. It involves two sheet pans, very few ingredients and cleanup is a breeze. Plus it’s served with ketchup that has a little extra zing!
Cooking time is pretty quick – it shouldn’t take more than 20 minutes but will vary slightly depending on what size you cut your chicken and potatoes.
Here’s how you make them:Print
Crispy Chicken Potato Bowls
These Crispy Chicken and Potato Bowls with Sweet Sweet and Spicy Ketchup are cooked on a sheet pan for an easy, healthy dinner recipe the whole family will love.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: serves 4-6 1x
- 1.5 pounds boneless skinless chicken cut into bite-sized chunks
- 2 Tbsp flour
- 1 egg, beaten
- 1.5 cups panko bread crumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 3 cups diced red or yellow potatoes
- 3 cups green beans, chopped
- oil, salt and pepper to coat vegetables
- 4 Tbsp ketchup
- 2 Tbsp sweet thai chili sauce
- 1 Tbsp rice vinegar
- 2 tsp sriracha
Preheat oven to 400 degrees F.
Place bread crumbs, paprika and garlic powder in a pie tin or shallow bowl and mix well.
Dredge bite-sized pieces of chicken in flour, dip in egg and then place in bread crumb mixture and toss until well coated.
Place on half a large foil-lined baking sheet that has been lightly coated with oil. Place green beans on the other half of the sheet. Drizzle with oil and sprinkle with salt and pepper.
On a second foil-lined baking sheet, place chopped potatoes. Drizzle with oil, stir to coat and sprinkle with salt and pepper.
Place potatoes in the oven for 8 minutes. Remove and stir. Return to oven.
Add baking sheet with chicken and green beans to oven and cook 8 minutes. Flip chicken pieces, stir green beans and cook 4-6 minutes more or until chicken reaches 165 degrees F.
Meanwhile, mix ketchup, sweet chili sauce, rice vinegar and sriracha in a small bowl.
Place potatoes and green beans in bowls, top with chicken and serve with ketchup for dipping.
You may need to double the ketchup recipe if your family does a lot of dipping.
It might sound a little complicated with all the steps written out like that but it’s really pretty simple. I put the potatoes in first because they take longer to cook.
Depending on the size of your chicken pieces, they should only take 10-12 minutes to cook. If you don’t have large enough baking sheets, you could cook the chicken first and then do the green beans and potatoes after that.
And don’t skip the ketchup! It’s so good!
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