Low Carb Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice
Light, flavorful, and incredibly satisfying, this Low Carb Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice is a perfect balance of health and taste. Tender chicken breasts are infused with a vibrant marinade of fresh rosemary, thyme, lemon juice, and garlic, ensuring every bite bursts with aromatic zest. Paired with a colorful medley of caramelized, oven-roasted vegetables like zucchini, bell peppers, and broccoli, this dish offers plenty of texture and nutrition. Optional parmesan cheese adds a delightful hint of richness. Serve it alongside fluffy steamed rice for a complete, wholesome meal that’s perfect for a weeknight dinner or a special gathering. With minimal prep time and a straightforward cooking process, this recipe is ideal for low-carb enthusiasts and anyone seeking a savory yet guilt-free culinary experience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic cloves
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium zucchini, sliced
- 2 medium bell peppers, sliced
- 1 large red onion, sliced
- 2 cups broccoli florets
- 0.5 cup parmesan cheese, grated (optional)
Instructions
In a small bowl, combine the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Mix well to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Preheat the oven to 425°F (220°C).
In a large bowl, toss the sliced zucchini, bell peppers, red onion, and broccoli florets with 2 tablespoons of olive oil, salt, and pepper.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, heat a grill pan or outdoor grill over medium-high heat.
Remove the chicken from the marinade, allowing excess to drip off, and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Let the chicken rest for 5 minutes before slicing.
Serve the grilled chicken with the roasted vegetables, and sprinkle with parmesan cheese if desired.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 31.5 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1633 mg | 126% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3985 mg | 85% | |
*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.
