Low Fat Roasted Chicken with Savory Vegetables
Light, flavorful, and perfect for healthy eating, this Low Fat Roasted Chicken with Savory Vegetables is a one-pan wonder that delivers incredible taste without the guilt. Featuring lean, boneless chicken breasts marinated in a zesty blend of garlic, lemon, rosemary, and thyme, this dish pairs perfectly with a medley of vibrant roasted vegetables like carrots, zucchini, broccoli, and red bell peppers. The hands-off roasting technique ensures minimal effort while achieving juicy, tender chicken and perfectly caramelized vegetables. Ready in just an hour, this wholesome, gluten-free recipe is ideal for busy weeknights or meal prep, offering a satisfying balance of protein and fiber with every bite. Packed with flavor and nutrition, it’s a delicious way to revamp your dinner routine while sticking to your health goals!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless, about 150g each) Chicken breast
- 2 tablespoons Olive oil
- 4 pieces, minced Garlic cloves
- 1 whole Lemon
- 2 teaspoons, fresh chopped Rosemary
- 2 teaspoons, fresh chopped Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 medium (sliced into thick rounds) Carrots
- 2 medium (cut into wedges) Red onions
- 2 medium (cut into thick rounds) Zucchini
- 1 large (cut into strips) Red bell pepper
- 2 cups (cut into florets) Broccoli
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the minced garlic, the juice of one lemon, olive oil, chopped rosemary, thyme, salt, and black pepper. Mix well to form a marinade.
Place the chicken breasts in a large mixing bowl and pour the marinade over them, ensuring each piece is well-coated. Let the chicken marinate for at least 10 minutes while you prepare the vegetables.
Spread the sliced carrots, red onions, zucchini, red bell pepper, and broccoli florets across a large baking sheet.
Drizzle a little olive oil over the vegetables and season with a pinch of salt and pepper.
Arrange the marinated chicken breasts amongst the vegetables on the baking sheet.
Place the baking sheet in the preheated oven and roast for 20 minutes.
After 20 minutes, remove from the oven and toss the vegetables gently for even cooking. Return to the oven to continue roasting for another 20 minutes or until the chicken is cooked through and the vegetables are tender and lightly caramelized.
Check that the chicken has reached an internal temperature of 165°F (74°C) with a meat thermometer.
Remove the baking sheet from the oven and let everything rest for a few minutes before serving.
Serve the chicken breasts with a generous portion of the roasted vegetables, and enjoy your low-fat and flavorful meal.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 8704 mg | 378% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 64.7 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5078 mg | 108% | |
*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.
