Heart-Healthy Classic Sunday Roast with Vegetables and Gravy

Savor the comforting flavors of a classic Sunday roast with a heart-healthy twist in this "Heart-Healthy Classic Sunday Roast with Vegetables and Gravy." This wholesome recipe features tender, herb-rubbed boneless chicken breasts roasted alongside a vibrant medley of baby carrots, baby potatoes, and Brussels sprouts, all infused with the aromatic goodness of garlic and thyme. A luscious, low-sodium gravy made with whole wheat flour and chicken broth ties everything together, delivering rich flavor without the guilt. Ready in just over an hour, this nutritious one-pan dinner is perfect for busy families looking for a delicious yet health-conscious meal. Serve it straight from the oven for a balanced and satisfying feast that brings everyone to the table. Keywords: heart-healthy, Sunday roast, chicken, vegetables, low-sodium gravy.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pieces Boneless Skinless Chicken Breast
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Thyme
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Baby Carrots
• 2 cups Baby Potatoes
• 1 cup Brussels Sprouts
• 1 cup Low-Sodium Chicken Broth
• 1 tablespoon Whole Wheat Flour
• 1 teaspoon Onion Powder
• 2 tablespoons Fresh Parsley

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

In a small bowl, mix together the olive oil, garlic powder, dried thyme, salt, and black pepper.

Step 3

Rub the seasoned olive oil mixture all over the chicken breasts.

Step 4

Place the chicken breasts in a roasting pan and arrange the baby carrots, baby potatoes, and Brussels sprouts around them.

Step 5

Pour half a cup of the low-sodium chicken broth into the roasting pan, covering the vegetables slightly.

Step 6

Cover the roasting pan with aluminum foil and place it in the preheated oven.

Step 7

Roast for 30 minutes, then remove the foil and roast for an additional 20-25 minutes until the chicken is cooked through (internal temperature should reach 165 degrees Fahrenheit) and the vegetables are tender.

Step 8

While the roast is in the oven, prepare the gravy. In a small saucepan over low heat, whisk together the remaining half cup of chicken broth, whole wheat flour, and onion powder until the mixture is smooth.

Step 9

Increase the heat to medium, stirring continuously until the gravy thickens to your desired consistency.

Step 10

Remove the saucepan from the heat and stir in freshly chopped parsley.

Step 11

Once the roast is done, let the chicken rest for 5 minutes before slicing.

Step 12

Serve the roast chicken with the vegetables arranged around it and pour the gravy over the top. Enjoy your heart-healthy meal!

Nutrition Facts

Serving size	(1499.4g)

Amount per serving	% Daily Value*
Calories	1409.8

Total Fat 49.3g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 270.5mg	0%
Sodium 2157.6mg	0%
Total Carbohydrate 129.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 21.6g
Protein 115.8g	0%

Vitamin D 0IU	0%
Calcium 281.8mg	0%
Iron 9.2mg	0%
Potassium 3880.0mg	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: 31.1%

Protein: 32.5%

Carbs: 36.4%