Keto Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice
Discover a vibrant and nutritious meal with our Keto Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice. This flavor-packed recipe features tender chicken breasts infused with a zesty marinade of fresh herbs, garlic, lemon juice, and olive oil, ensuring every bite is bursting with mouthwatering goodness. Paired with oven-roasted broccoli, bell peppers, and zucchini seasoned to perfection, this dish is as colorful as it is satisfying. Although traditionally served with steamed rice, this keto-friendly creation makes an ideal low-carb option by skipping the grains and highlighting wholesome proteins and veggies. Perfect for busy weeknights or meal prep, it’s a deliciously simple way to incorporate fresh, wholesome ingredients into your diet while staying on track with your keto goals.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cup olive oil
- 0.25 cup fresh lemon juice
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 2 zucchini, sliced
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large bowl, whisk together 0.5 cup of olive oil, 0.25 cup of fresh lemon juice, minced garlic, chopped rosemary, thyme, parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, ideally several hours for best flavor.
Preheat your oven to 400°F (200°C).
In another large bowl, combine broccoli florets, sliced bell pepper, and sliced zucchini. Drizzle with 2 tablespoons of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss the vegetables until evenly coated.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
While the vegetables are roasting, remove the chicken from the marinade and grill on a preheated grill or grill pan over medium-high heat for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Remove chicken from the grill and let it rest for 5 minutes before serving.
Serve the herb-marinated chicken alongside the roasted vegetables for a complete keto-friendly meal.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.3 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1044 mg | 22% | |
*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.
