Healthy Diet Chicken and Vegetables
Fuel your healthy lifestyle with this vibrant and flavorful 'Healthy Diet Chicken and Vegetables' recipe, a deliciously wholesome meal that's perfect for busy weeknights or meal prep. This oven-baked dish combines tender, juicy chicken breasts with a colorful medley of roasted broccoli, zucchini, carrots, and red bell peppers, all tossed in a zesty marinade of olive oil, fresh lemon juice, garlic, and warming spices like paprika and oregano. Ready in just 40 minutes, this low-carb, high-protein dinner is both nutritious and satisfying, offering the perfect balance of lean protein and nutrient-rich veggies. Garnished with fresh parsley for an extra pop of flavor, it’s a simple, one-pan recipe that’s easy to make, easy to clean up, and packed with fresh, wholesome ingredients ideal for any health-conscious eater.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 medium Carrots
- 1 medium Zucchini
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels and set them aside.
Wash and prepare the vegetables: cut the broccoli into florets, slice the red bell pepper into strips, peel and slice the carrots into thin rounds, and cut the zucchini into half-moons.
In a small bowl, mix together the olive oil, minced garlic, lemon juice, dried oregano, paprika, salt, and black pepper to create a marinade.
Brush some of the marinade onto both sides of the chicken breasts, ensuring they are evenly coated. Set aside the remaining marinade.
Place the chicken breasts and vegetables onto a large baking sheet lined with parchment paper or lightly greased with olive oil.
Drizzle the remaining marinade over the vegetables and toss them lightly to coat evenly.
Spread the chicken and vegetables in a single layer on the baking sheet to ensure even cooking.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and allow the chicken to rest for 5 minutes before slicing.
Serve the sliced chicken alongside the roasted vegetables, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 27.2 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2118 mg | 45% | |
*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.
