Diabetic Low Fat Savoury Sunday Roast
Savor the comfort of a classic roast dinner with a healthier twist in this Diabetic Low Fat Savoury Sunday Roast. Perfectly suited for those monitoring blood sugar levels, this recipe features lean, protein-packed skinless chicken breasts and a rainbow of roasted vegetables, including baby carrots, Brussels sprouts, and sweet potatoes. Infused with the bright and earthy flavors of fresh rosemary, thyme, and a hint of zesty lemon juice, this one-pan dish is as aromatic as it is delicious. Drizzled with low-sodium vegetable broth for added moisture and lightly seasoned with ground black pepper, it's a hassle-free meal ready in just over an hour. Perfect for a balanced family dinner, this wholesome roast offers a hearty, guilt-free option for Sunday gatherings or any day you crave a nourishing feast.
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Recipe Information
Ingredients
- 4 pieces Skinless boneless chicken breasts
- 1 bottle (spray for coating) Olive oil spray
- 300 grams Baby carrots
- 300 grams Brussels sprouts
- 1 large (sliced into wedges) Red onion
- 400 grams (peeled and cubed) Sweet potatoes
- 4 whole (unpeeled) Garlic cloves
- 2 tablespoons Lemon juice
- 4 small sprigs Fresh rosemary
- 4 small sprigs Fresh thyme
- 150 milliliters Low-sodium vegetable broth
- 1 teaspoon Ground black pepper
- 0.5 teaspoons Salt (optional, for taste)
Instructions
Preheat your oven to 180°C (350°F).
Lightly spray a roasting pan or baking tray with olive oil spray to prevent sticking.
Place the skinless boneless chicken breasts in the center of the tray. Spray the chicken lightly with olive oil and drizzle with lemon juice.
Arrange the baby carrots, Brussels sprouts, red onion wedges, sweet potato cubes, and unpeeled garlic cloves evenly around the chicken.
Tuck the rosemary and thyme sprigs among the chicken and vegetables for added flavor.
Drizzle the low-sodium vegetable broth over the entire tray to keep the chicken and vegetables moist while roasting.
Sprinkle the ground black pepper and, if desired, a small amount of salt over the entire dish.
Place the tray in the preheated oven and roast for 55 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and slightly golden around the edges.
Midway through cooking, stir the vegetables gently to ensure even roasting.
Once cooked, remove the tray from the oven and allow the chicken to rest for 5 minutes before serving.
Serve the chicken breasts alongside the roasted vegetables. Squeeze the roasted garlic cloves out of their skins for a naturally sweet and savory garnish.
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 47.3 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 451 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3183 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
