These Parmesan Basil Chicken Bowls are a flavorful, flexible dinner idea with roasted vegetables, tender chicken, crispy potatoes, and a creamy Greek yogurt parmesan basil sauce. It’s less of a strict recipe and more of a buildable bowl you can come back to again and again, swapping the vegetables, protein, or base depending on what you have.
I am all about flexibility when it comes to dinners. So, you an essentially use this recipe multiple times and have a different meal each time!
They’re fresh, satisfying and easy to make your own. This one was husband-approved (he eats whatever I give him but he actually complimented this one) and it comes together easily!
Recipes are great, however, most of us don’t follow the exact recipe. That is why I like to create these “flexible” dinners. More customizable dinner recipes: Shrimp and Rice Bowls, Chicken Fajita Bowls, Customizable Chicken and Veggie Sheet Pan Dinners, Customizable Weeknight Dinner Series.
This post does contain Amazon affiliate links. At no additional cost to you, I receive a small compensation if a purchase is made.
Why I Love These Bowls
Ingredients
Base
- 1 pounds of chicken breast or thighs. I used already cooked chicken that I had cooked earlier in the day and these bowls came together easily. Rotisserie chicken works great here!
- Olive oil, salt and pepper to season the veggies and potatoes.
Pick One
- quinoa
- farro
- brown rice
- pasta
- roasted potatoes
- white beans + greens if you want it lower-effort/high-fiber
I tested this recipe with an entire package of roasted petite gold potatoes that I halved. About 400 grams total.
Veggies
- cherry tomatoes
- summer squash
- roasted zucchini
- broccoli
- red onion
- roasted bell peppers
- corn
- cauliflower
- eggplant
- asparagus
I used 2 cups of cherry tomatoes, 2 medium summer squashes, and 2 medium zucchinis.
The Parmesan Basil sauce
This sauce was inspired by the Parmesan Basil Alouette Cheese Spread.
- 3/4 cup plain Greek yogurt. I used Fage 0% plain Greek yogurt.
- 1-2 tablespoons cream cheese.
- 1/4 cup parmesan, plus more for topping the bowl.
- 1/2 cup packed fresh basil.
- 1 garlic clove.
- Juice of 1/2 a lemon.
- Salt and black pepper, to taste. Plus more for seasoning veggies and potatoes.
- Optional drizzle of olive oil.
Blend or food process until creamy. I used an immersion blender and it was super quick and easy!
Step-By-Step Directions
This bowl is meant to be flexible, so use the method and ingredients that work best for you. Roast the vegetables, sauté them, or use the air fryer; swap the potatoes for quinoa or rice; and use freshly cooked chicken, rotisserie chicken, or whatever protein you already have on hand.
- Preheat the oven to 400°F. Add the potatoes to a large sheet pan with olive oil, salt, pepper, and any seasonings you like.
- Roast for about 15 minutes, then add zucchini, summer squash, and cherry tomatoes (seasoned with a little olive oil, salt and pepper) to the pan or a separate pan. I used two large sheet pans for these bowls. Continue roasting for another 15–20 minutes, or until the potatoes are tender and the vegetables are lightly browned.
- While the vegetables roast, cook or warm the chicken and prepare the parmesan basil sauce. Add ingredients to a bowl, food processor or blender. I used an immersion blender until all ingredients turned into a smooth, creamy sauce. Taste test and adjust salt, pepper, and lemon juice.
- To assemble, add the roasted potatoes and vegetables to a bowl, top with chicken, and spoon the parmesan basil sauce over the top. Finish with fresh basil, parmesan cheese, and black pepper.
- Store in an airtight container in the fridge for up to 4 days since the chicken was cooked.
Frequently Asked Questions
How do I keep the bowl from getting soggy?
Store the sauce separately if you’re meal prepping. Let the roasted vegetables cool before packing them, and keep any fresh basil or extra parmesan separate until serving.
Is the parmesan basil sauce supposed to be thick?
Yes, it can be. The sauce is more of a creamy basil parmesan sauce than a thin dressing. If you want it thinner, whisk in a small splash of milk, water, or lemon juice until it reaches your desired consistency. Add more cream cheese to make it thicker!
Can I make this bowl vegetarian?
Yes. Swap the chicken for chickpeas, white beans, tofu, tempeh, or even a veggie burger-style protein. The parmesan basil sauce still adds plenty of flavor.
How long do leftovers last?
The chicken, potatoes, and vegetables will keep in the refrigerator for about 3–4 days. Store the sauce separately and add it right before serving for the best texture.
More Ideas to Switch It Up
Once you have the basic formula, this bowl can go in a lot of different directions. Use broccoli or asparagus instead of zucchini, swap potatoes for quinoa or rice, or use shrimp, salmon, chickpeas, or rotisserie chicken as the protein.
You can also make the sauce more lemony, add extra garlic, or stir in a little mayo or cream cheese if you want it richer.
Parmesan Basil Chicken Bowls {Flexible Dinner Idea}
Ingredients
- 1 pound boneless, skinless chicken breast, cooked rotisserie chicken works well here
- Olive oil, salt, pepper and garlic powder for seasoning
- 400 grams petite gold potatoes, halved about 2 cups or more
- 1 cup uncooked quinoa, rinsed
- 1 cup white or brown rice, raw
- Farro
- Pasta
- White beans and arugula for a high fiber, lower carb option
- Summer squash
- Zucchini
- Cherry tomatoes
- Corn
- Broccoli
- Asparagus
- ¾ cup plain Greek yogurt
- ½ cup fresh basil, packed
- ¼ cup freshly grated parmesan cheese, plus more for topping
- 1-2 tablespoons whipped cream cheese
- Juice of 1/2 lemon or about 3 Tbsp. lemon juice
- Salt and pepper to taste
Equipment
Method
- Preheat the oven to 400°F.
- Add the potatoes to a large sheet pan with olive oil, salt, pepper, and any seasonings you like. ed.
- Roast for about 15 minutes, then add zucchini, summer squash, and cherry tomatoes (seasoned with a little olive oil, salt and pepper) to the pan or a separate pan. I used two large sheet pans for these bowls. Continue roasting for another 15–20 minutes, or until the potatoes are tender and the vegetables are lightly browned.
- While the vegetables roast, cook or warm the chicken and prepare the parmesan basil sauce. Add ingredients to a bowl, food processor or blender. I used an immersion blender until all ingredients turned into a smooth, creamy sauce. Taste test and adjust salt, pepper, and lemon juice.
- To assemble, add the roasted potatoes and vegetables to a bowl, top with chicken, and spoon the parmesan basil sauce over the top. Finish with fresh basil, parmesan cheese, and black pepper.
- Store in an airtight container in the fridge for up to 4 days since the chicken was cooked.
Notes
- I did not test this recipe with any dairy-free substitutes. Aim for a thicker, Greek-style plant-based yogurt to make the sauce.