Heart-Healthy Roasted Chicken and Vegetables
Elevate your dinner game with this Heart-Healthy Roasted Chicken and Vegetables recipe, a wholesome, flavorful dish that’s both easy to make and perfect for clean eating. Juicy boneless, skinless chicken breasts are marinated in a fragrant blend of extra-virgin olive oil, fresh lemon juice, garlic, and rosemary, then roasted alongside a colorful medley of nutrient-packed vegetables like zucchini, carrots, red bell pepper, and baby potatoes. The addition of low-sodium chicken broth ensures tender, perfectly cooked ingredients while keeping the dish light and heart-healthy. Ready in just over an hour, this one-pan meal is ideal for busy weeknights or a nutritious family dinner. Serve it straight from the oven with a garnish of fresh rosemary or lemon wedges for a vibrant, satisfying meal. Keywords: heart-healthy recipe, roasted chicken and vegetables, one-pan meal, easy clean eating recipes, healthy dinner idea.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 1 whole lemon
- 2 teaspoons fresh rosemary
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 medium carrots, sliced
- 1 medium red onion, chopped
- 12 ounces baby potatoes, halved
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 cup low-sodium chicken broth
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the olive oil, juice of the lemon, minced garlic, rosemary, salt, and pepper. Mix well to create the marinade.
Place the chicken breasts in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and allow it to marinate in the refrigerator for at least 15 minutes.
Meanwhile, prepare the vegetables. In a large roasting pan or baking dish, combine the bell pepper, zucchini, carrots, red onion, and baby potatoes.
Drizzle the remaining marinade over the vegetables, tossing them to coat evenly.
Arrange the marinated chicken breasts on top of the vegetables in the roasting pan.
Pour the low-sodium chicken broth around the chicken, ensuring it is distributed evenly.
Cover the roasting pan with aluminum foil. Place the pan in the preheated oven and bake for 25 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Check that the chicken has reached an internal temperature of 165°F (74°C) before serving.
Serve hot, garnished with additional fresh rosemary or lemon wedges if desired.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 28.7 g | ||
| Protein | 232.1 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4876 mg | 104% | |
*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.
