Low Fat Roasted Chicken and Vegetables
Indulge in the wholesome and flavorful 'Low Fat Roasted Chicken and Vegetables,' a perfect choice for health-conscious foodies seeking a balanced yet satisfying meal. This easy-to-make recipe features tender, boneless chicken breasts marinated in a zesty blend of olive oil, lemon juice, garlic, and fragrant herbs like thyme and rosemary. Paired with a colorful array of roasted vegetables, including red bell peppers, zucchini, carrots, baby potatoes, and red onion, this dish is oven-baked to perfection, delivering juicy chicken and caramelized veggies with every bite. Ready in under an hour, it's a hassle-free, nutrient-packed dinner option ideal for busy weeknights or meal prep. Garnished with fresh basil leaves, this low-fat recipe is a vibrant, healthy spin on classic roasted chicken that will become a staple in your kitchen. Perfect for those looking for deliciously light, protein-rich meals!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces red bell peppers, sliced
- 2 pieces zucchini, sliced
- 3 pieces carrots, sliced
- 1 pieces red onion, cut into wedges
- 500 grams baby potatoes, halved
- 10 pieces fresh basil leaves, for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper to form a marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. In a large mixing bowl, combine the sliced red bell peppers, zucchini, carrots, onion wedges, and halved baby potatoes.
Drizzle the remaining marinade over the vegetables and toss them until they are evenly coated.
Arrange the marinated vegetables on a large baking sheet lined with parchment paper or lightly oiled.
Remove the chicken from the marinade, discarding any excess, and place it on top of the vegetables on the baking sheet.
Roast in the preheated oven for 30-40 minutes or until the chicken is fully cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly charred.
Remove from the oven and let it rest for a few minutes.
Garnish with fresh basil leaves before serving.
Serve warm, enjoy a nutritious, low-fat meal!
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 41.1 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6538 mg | 139% | |
*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.
