Healthy Diet Chicken and Vegetables

Fuel your healthy lifestyle with this vibrant and flavorful 'Healthy Diet Chicken and Vegetables' recipe, a deliciously wholesome meal that's perfect for busy weeknights or meal prep. This oven-baked dish combines tender, juicy chicken breasts with a colorful medley of roasted broccoli, zucchini, carrots, and red bell peppers, all tossed in a zesty marinade of olive oil, fresh lemon juice, garlic, and warming spices like paprika and oregano. Ready in just 40 minutes, this low-carb, high-protein dinner is both nutritious and satisfying, offering the perfect balance of lean protein and nutrient-rich veggies. Garnished with fresh parsley for an extra pop of flavor, it’s a simple, one-pan recipe that’s easy to make, easy to clean up, and packed with fresh, wholesome ingredients ideal for any health-conscious eater.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 cups Broccoli florets
• 1 medium Red bell pepper
• 2 medium Carrots
• 1 medium Zucchini
• 2 tablespoons Olive oil
• 2 cloves Minced garlic
• 2 tablespoons Fresh lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Paprika
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken breasts dry with paper towels and set them aside.

Step 3

Wash and prepare the vegetables: cut the broccoli into florets, slice the red bell pepper into strips, peel and slice the carrots into thin rounds, and cut the zucchini into half-moons.

Step 4

In a small bowl, mix together the olive oil, minced garlic, lemon juice, dried oregano, paprika, salt, and black pepper to create a marinade.

Step 5

Brush some of the marinade onto both sides of the chicken breasts, ensuring they are evenly coated. Set aside the remaining marinade.

Step 6

Place the chicken breasts and vegetables onto a large baking sheet lined with parchment paper or lightly greased with olive oil.

Step 7

Drizzle the remaining marinade over the vegetables and toss them lightly to coat evenly.

Step 8

Spread the chicken and vegetables in a single layer on the baking sheet to ensure even cooking.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Step 10

Remove from the oven and allow the chicken to rest for 5 minutes before slicing.

Step 11

Serve the sliced chicken alongside the roasted vegetables, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(1049.2g)

Amount per serving	% Daily Value*
Calories	1057.5

Total Fat 42.3g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 295.8mg	0%
Sodium 3572.7mg	0%
Total Carbohydrate 49.1g	0%
Dietary Fiber 13.6g	0%
Total Sugars 27.2g
Protein 119.4g	0%

Vitamin D 3.5IU	0%
Calcium 231.5mg	0%
Iron 7.6mg	0%
Potassium 2118.1mg	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: 36.1%

Protein: 45.3%

Carbs: 18.6%