Low Fat Classic Roast Dinner
Indulge in the comforting flavors of a "Low Fat Classic Roast Dinner," a lighter take on a timeless favorite without compromising taste. This wholesome recipe features tender, skinless chicken breast, perfectly roasted potatoes infused with garlic, rosemary, and thyme, and a medley of vibrant steamed carrots and broccoli. Searing the chicken breasts before roasting locks in their juiciness, while a drizzle of warm, low-sodium chicken stock adds a delightful finishing touch. With just 20 minutes of prep and straightforward cooking techniques, this healthy roast dinner is ideal for busy weeknights or special gatherings. Packed with nutritious ingredients and low in fat, it’s the perfect balance of indulgence and health—a satisfying meal the whole family will savor! Keywords: low fat roast dinner, healthy roast dinner, low sodium recipe, easy classic roast dinner.
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Recipe Information
Ingredients
- 500 grams skinless chicken breast
- 500 grams potatoes
- 200 grams carrots
- 200 grams broccoli
- 250 ml low-sodium chicken stock
- 2 tablespoons olive oil
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3 pieces cloves garlic, peeled
- to taste salt
- to taste black pepper
Instructions
Preheat the oven to 200°C (390°F).
Peel and cut the potatoes into quarters, making sure all pieces are roughly the same size for even cooking.
Place the potatoes in a saucepan, cover with water, and bring to a boil. Parboil for 10 minutes, then drain.
In a large roasting pan, add 1 tablespoon of olive oil. Place the parboiled potatoes in the pan, season with salt and pepper, and toss to coat with the oil.
Add the garlic cloves, rosemary, and thyme to the roasting pan, distributing them evenly among the potatoes.
Roast the potatoes in the oven for 30 minutes, turning occasionally to ensure even browning.
While the potatoes roast, prepare the chicken breasts. Pat them dry with paper towels, season with salt and pepper.
In a non-stick skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, sear the chicken breasts for 3 minutes on each side until golden brown.
Remove the skillet from heat and transfer the chicken breasts to the roasting pan with the potatoes for the last 20 minutes of roasting.
Peel the carrots and cut them into sticks. Chop the broccoli into florets.
In a steamer or saucepan with a steamer basket, steam the carrots and broccoli for about 8-10 minutes or until tender but still crisp.
Heat the low-sodium chicken stock in a small saucepan and bring to a simmer.
Remove the cooked chicken and potatoes from the oven. Let the chicken rest for a few minutes before slicing.
Serve the chicken along with roasted potatoes and steamed vegetables, drizzling a small amount of warm chicken stock over the dish for additional flavor if desired.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 18.4 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4070 mg | 87% | |
*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.
