Heart-Healthy Classic Roast Dinner

Elevate your Sunday supper with this *Heart-Healthy Classic Roast Dinner*, a nutritious twist on a beloved comfort food. This wholesome recipe features tender, skinless chicken breasts roasted to perfection atop a colorful medley of carrots, parsnips, and red potatoes—each infused with the earthy aroma of fresh rosemary and thyme. Lightly brushed with heart-healthy olive oil and a hint of Dijon mustard, the dish is roasted to golden, flavorful perfection. A luscious, low-sodium chicken gravy thickened with a simple cornstarch slurry ties everything together for a guilt-free indulgence. With just 20 minutes of prep time and no-fuss roasting, this dinner is as effortless as it is delicious. Perfect for weeknight meals or special occasions, this dish is packed with flavor and nutrition, making it a standout in any heart-healthy meal plan.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pieces Skinless chicken breast
• 3 large Carrots
• 2 medium Parsnips
• 4 medium Red potatoes
• 2 tablespoons Olive oil
• 1 tablespoon, chopped Fresh rosemary
• 1 tablespoon, chopped Fresh thyme
• 0.5 teaspoon Black pepper
• 1 cup Low-sodium chicken broth
• 2 teaspoons Cornstarch
• 2 tablespoons Cold water
• 0.5 teaspoon Garlic powder
• 1 teaspoon Dijon mustard

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean and chop the carrots, parsnips, and red potatoes into evenly sized chunks.

Step 3

In a large bowl, toss the chopped vegetables with 1 tablespoon olive oil, half of the chopped rosemary and thyme, and black pepper until well coated.

Step 4

Place the seasoned vegetables in a single layer in a roasting pan.

Step 5

Brush the chicken breasts with the remaining 1 tablespoon of olive oil, then season both sides with the remaining rosemary, thyme, garlic powder, and dijon mustard.

Step 6

Arrange the chicken on top of the vegetables in the roasting pan.

Step 7

Roast in the preheated oven for about 45-60 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 8

While the chicken and vegetables are roasting, prepare the gravy. In a small saucepan, bring the low-sodium chicken broth to a simmer.

Step 9

In a small bowl, mix cornstarch with cold water to form a slurry.

Step 10

Slowly whisk the cornstarch slurry into the simmering broth, stirring constantly until the mixture thickens, about 2-3 minutes.

Step 11

Once the chicken and vegetables are done, remove from the oven and let them rest for a few minutes before serving.

Step 12

Serve the roasted chicken and vegetables hot, drizzled with the prepared gravy.

Nutrition Facts

Serving size	(1681.6g)

Amount per serving	% Daily Value*
Calories	1505.3

Total Fat 45.5g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 201.6mg	0%
Sodium 839.3mg	0%
Total Carbohydrate 187.0g	0%
Dietary Fiber 28.1g	0%
Total Sugars 30.4g
Protein 94.4g	0%

Vitamin D 0IU	0%
Calcium 283.4mg	0%
Iron 9.7mg	0%
Potassium 4410.8mg	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: 26.7%

Protein: 24.6%

Carbs: 48.7%