Heart-Healthy Classic Roast Dinner
Elevate your Sunday dining experience with the "Heart-Healthy Classic Roast Dinner," a wholesome twist on a beloved tradition. Featuring tender skinless chicken breasts nestled atop a colorful medley of roasted carrots, parsnips, and red potatoes, this dish combines simplicity and nourishment. Infused with aromatic fresh rosemary, thyme, and a hint of Dijon mustard, every bite is bursting with clean, vibrant flavors. The low-sodium chicken gravy ties it all together, offering rich, savory comfort without compromising health-conscious goals. Perfectly balanced in taste and texture, this recipe is ideal for those seeking a lighter yet satisfying roast dinner that’s easy to prepare and serves as a nutritious centerpiece for family meals. Stay heart-healthy without sacrificing on taste—this is roast dinner reimagined!
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Recipe Information
Ingredients
- 2 pieces Skinless chicken breast
- 3 large Carrots
- 2 medium Parsnips
- 4 medium Red potatoes
- 2 tablespoons Olive oil
- 1 tablespoon, chopped Fresh rosemary
- 1 tablespoon, chopped Fresh thyme
- 0.5 teaspoon Black pepper
- 1 cup Low-sodium chicken broth
- 2 teaspoons Cornstarch
- 2 tablespoons Cold water
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Clean and chop the carrots, parsnips, and red potatoes into evenly sized chunks.
In a large bowl, toss the chopped vegetables with 1 tablespoon olive oil, half of the chopped rosemary and thyme, and black pepper until well coated.
Place the seasoned vegetables in a single layer in a roasting pan.
Brush the chicken breasts with the remaining 1 tablespoon of olive oil, then season both sides with the remaining rosemary, thyme, garlic powder, and dijon mustard.
Arrange the chicken on top of the vegetables in the roasting pan.
Roast in the preheated oven for about 45-60 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables are roasting, prepare the gravy. In a small saucepan, bring the low-sodium chicken broth to a simmer.
In a small bowl, mix cornstarch with cold water to form a slurry.
Slowly whisk the cornstarch slurry into the simmering broth, stirring constantly until the mixture thickens, about 2-3 minutes.
Once the chicken and vegetables are done, remove from the oven and let them rest for a few minutes before serving.
Serve the roasted chicken and vegetables hot, drizzled with the prepared gravy.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 30.4 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4411 mg | 94% | |
*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.
