Heart-Healthy Classic Sunday Roast with Vegetables and Gravy
Elevate your weekend dinner with this **Heart-Healthy Classic Sunday Roast with Vegetables and Gravy**, a wholesome twist on the timeless comfort food. Featuring tender boneless skinless chicken breasts rubbed with a fragrant blend of olive oil, garlic powder, and dried thyme, this dish is perfectly complemented by roasted baby carrots, baby potatoes, and Brussels sprouts. Finished with a rich, low-sodium chicken broth gravy thickened with whole wheat flour and brightened by fresh parsley, every bite is as nourishing as it is flavorful. With a streamlined preparation time of just 15 minutes and baked to perfection in one pan, this recipe is ideal for those seeking a balanced and satisfying meal. Whether you're serving family or guests, this heart-smart roast is a celebration of health, simplicity, and classic taste.
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Recipe Information
Ingredients
- 2 pieces Boneless Skinless Chicken Breast
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 cups Baby Carrots
- 2 cups Baby Potatoes
- 1 cup Brussels Sprouts
- 1 cup Low-Sodium Chicken Broth
- 1 tablespoon Whole Wheat Flour
- 1 teaspoon Onion Powder
- 2 tablespoons Fresh Parsley
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a small bowl, mix together the olive oil, garlic powder, dried thyme, salt, and black pepper.
Rub the seasoned olive oil mixture all over the chicken breasts.
Place the chicken breasts in a roasting pan and arrange the baby carrots, baby potatoes, and Brussels sprouts around them.
Pour half a cup of the low-sodium chicken broth into the roasting pan, covering the vegetables slightly.
Cover the roasting pan with aluminum foil and place it in the preheated oven.
Roast for 30 minutes, then remove the foil and roast for an additional 20-25 minutes until the chicken is cooked through (internal temperature should reach 165 degrees Fahrenheit) and the vegetables are tender.
While the roast is in the oven, prepare the gravy. In a small saucepan over low heat, whisk together the remaining half cup of chicken broth, whole wheat flour, and onion powder until the mixture is smooth.
Increase the heat to medium, stirring continuously until the gravy thickens to your desired consistency.
Remove the saucepan from the heat and stir in freshly chopped parsley.
Once the roast is done, let the chicken rest for 5 minutes before slicing.
Serve the roast chicken with the vegetables arranged around it and pour the gravy over the top. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 21.6 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3880 mg | 83% | |
*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.
