Diabetic Low Fat Savoury Sunday Roast

Savor the comfort of a classic roast dinner with a healthier twist in this Diabetic Low Fat Savoury Sunday Roast. Perfectly suited for those monitoring blood sugar levels, this recipe features lean, protein-packed skinless chicken breasts and a rainbow of roasted vegetables, including baby carrots, Brussels sprouts, and sweet potatoes. Infused with the bright and earthy flavors of fresh rosemary, thyme, and a hint of zesty lemon juice, this one-pan dish is as aromatic as it is delicious. Drizzled with low-sodium vegetable broth for added moisture and lightly seasoned with ground black pepper, it's a hassle-free meal ready in just over an hour. Perfect for a balanced family dinner, this wholesome roast offers a hearty, guilt-free option for Sunday gatherings or any day you crave a nourishing feast.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces Skinless boneless chicken breasts
• 1 bottle (spray for coating) Olive oil spray
• 300 grams Baby carrots
• 300 grams Brussels sprouts
• 1 large (sliced into wedges) Red onion
• 400 grams (peeled and cubed) Sweet potatoes
• 4 whole (unpeeled) Garlic cloves
• 2 tablespoons Lemon juice
• 4 small sprigs Fresh rosemary
• 4 small sprigs Fresh thyme
• 150 milliliters Low-sodium vegetable broth
• 1 teaspoon Ground black pepper
• 0.5 teaspoons Salt (optional, for taste)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Lightly spray a roasting pan or baking tray with olive oil spray to prevent sticking.

Step 3

Place the skinless boneless chicken breasts in the center of the tray. Spray the chicken lightly with olive oil and drizzle with lemon juice.

Step 4

Arrange the baby carrots, Brussels sprouts, red onion wedges, sweet potato cubes, and unpeeled garlic cloves evenly around the chicken.

Step 5

Tuck the rosemary and thyme sprigs among the chicken and vegetables for added flavor.

Step 6

Drizzle the low-sodium vegetable broth over the entire tray to keep the chicken and vegetables moist while roasting.

Step 7

Sprinkle the ground black pepper and, if desired, a small amount of salt over the entire dish.

Step 8

Place the tray in the preheated oven and roast for 55 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and slightly golden around the edges.

Step 9

Midway through cooking, stir the vegetables gently to ensure even roasting.

Step 10

Once cooked, remove the tray from the oven and allow the chicken to rest for 5 minutes before serving.

Step 11

Serve the chicken breasts alongside the roasted vegetables. Squeeze the roasted garlic cloves out of their skins for a naturally sweet and savory garnish.

Nutrition Facts

Serving size	(2277.9g)

Amount per serving	% Daily Value*
Calories	3791.7

Total Fat 270.7g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 597.6mg	0%
Sodium 2576.3mg	0%
Total Carbohydrate 156.2g	0%
Dietary Fiber 34.9g	0%
Total Sugars 47.3g
Protein 237.4g	0%

Vitamin D 7.0IU	0%
Calcium 451.0mg	0%
Iron 13.2mg	0%
Potassium 3182.8mg	0%

*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.

Source of Calories

Fat: 60.7%

Protein: 23.7%

Carbs: 15.6%