Heart-Healthy Roasted Chicken and Vegetables

Transform your weeknight dinner routine with this flavorful, heart-healthy roasted chicken and vegetables recipe! Packed with protein-rich boneless, skinless chicken breasts and nutrient-dense veggies like zucchini, bell peppers, baby potatoes, and carrots, this wholesome dish is a feast for both your taste buds and your health. Seasoned with fragrant rosemary, zesty lemon, and a hint of garlic, each bite bursts with vibrant Mediterranean-inspired flavors. The low-sodium chicken broth helps keep the chicken tender and juicy while infusing the vegetables with savory depth. Ready in just over an hour, including prep and bake time, this sheet-pan masterpiece is perfect for busy nights, making cleanup a breeze. Serve it straight from the oven and enjoy its aromatic, guilt-free goodness, knowing you’re nourishing your body while satisfying your appetite.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 1 whole lemon
• 2 teaspoons fresh rosemary
• 3 cloves garlic cloves, minced
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced
• 2 medium carrots, sliced
• 1 medium red onion, chopped
• 12 ounces baby potatoes, halved
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup low-sodium chicken broth

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, combine the olive oil, juice of the lemon, minced garlic, rosemary, salt, and pepper. Mix well to create the marinade.

Step 3

Place the chicken breasts in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and allow it to marinate in the refrigerator for at least 15 minutes.

Step 4

Meanwhile, prepare the vegetables. In a large roasting pan or baking dish, combine the bell pepper, zucchini, carrots, red onion, and baby potatoes.

Step 5

Drizzle the remaining marinade over the vegetables, tossing them to coat evenly.

Step 6

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

Step 7

Pour the low-sodium chicken broth around the chicken, ensuring it is distributed evenly.

Step 8

Cover the roasting pan with aluminum foil. Place the pan in the preheated oven and bake for 25 minutes.

Step 9

Remove the foil and continue baking for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 10

Check that the chicken has reached an internal temperature of 165°F (74°C) before serving.

Step 11

Serve hot, garnished with additional fresh rosemary or lemon wedges if desired.

Nutrition Facts

Serving size	(1922.8g)

Amount per serving	% Daily Value*
Calories	2009.7

Total Fat 68.0g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 591.6mg	0%
Sodium 1867.6mg	0%
Total Carbohydrate 113.1g	0%
Dietary Fiber 21.5g	0%
Total Sugars 28.7g
Protein 232.1g	0%

Vitamin D 7.0IU	0%
Calcium 268.6mg	0%
Iron 12.1mg	0%
Potassium 4875.8mg	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: 30.7%

Protein: 46.6%

Carbs: 22.7%