Sugar-Free Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice
Elevate your weeknight dinner game with this **Sugar-Free Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice**—a wholesome, flavor-packed meal that suits a health-conscious lifestyle. This dish features tender chicken breasts infused with a vibrant, sugar-free marinade made with fresh rosemary, thyme, garlic, and zesty lemon juice. Paired with oven-roasted red bell peppers, zucchini, broccoli, and red onions that caramelize beautifully, it’s a feast for both the eyes and the palate. A side of fluffy brown rice rounds out this well-balanced, high-protein meal, perfect for family dinners or meal prep. Whether you're looking for a low-carb, gluten-free, or refined sugar-free option, this recipe delivers maximum flavor with minimal guilt!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium red onion, cut into wedges
- 2 cups broccoli florets
- 1 cup brown rice
- 2 cups water
Instructions
Start by making the marinade: In a medium bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well covered. Refrigerate for at least 30 minutes to allow the flavors to infuse.
Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the sliced red bell pepper, zucchini slices, onion wedges, and broccoli florets in a single layer. Drizzle with a tablespoon of olive oil and season with a pinch of salt and pepper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly golden, stirring halfway through.
While the vegetables are roasting, prepare the rice: Rinse the brown rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt.
Reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Heat a grill pan or a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.
Serve the herb-marinated chicken alongside the roasted vegetables and a scoop of steamed rice. Enjoy your nutritious and flavorful sugar-free meal.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.6 g | ||
| Protein | 233.5 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2984 mg | 63% | |
*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.
