Heart-Healthy Roasted Chicken with Savory Vegetables

Elevate weeknight dinners with this Heart-Healthy Roasted Chicken with Savory Vegetables, a wholesome and flavorful one-pan meal that's as nutritious as it is delicious. Featuring tender, boneless chicken breasts marinated in a zesty blend of olive oil, fresh lemon juice, garlic, thyme, and rosemary, this dish is paired with a vibrant medley of red bell peppers, zucchini, broccoli, and red onion. The roasting process enhances the natural sweetness of the vegetables while keeping the chicken perfectly juicy. Ready in under an hour with minimal cleanup, this recipe is low in saturated fats and packed with antioxidants, making it ideal for those seeking healthy, balanced meals. Perfect for family dinners or meal prep, this heart-friendly recipe is sure to delight your taste buds and nourish your body.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pieces red bell peppers, cut into strips
• 1 large zucchini, sliced
• 2 cups broccoli florets
• 1 large red onion, cut into wedges

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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

Step 3

Place the chicken breasts in a large ziplock 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 marinate in the refrigerator for at least 15 minutes.

Step 4

While the chicken is marinating, prepare the vegetables. In a large bowl, combine red bell pepper strips, sliced zucchini, broccoli florets, and red onion wedges.

Step 5

Drizzle the remaining half of the marinade over the vegetables and toss until they are evenly coated.

Step 6

Spread the marinated vegetables onto a large baking sheet lined with parchment paper.

Step 7

Remove the chicken from the refrigerator and place it on top of the vegetables on the baking sheet.

Step 8

Roast in the preheated oven for 35 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).

Step 9

Remove from the oven and let rest for a few minutes. Serve the roasted chicken with the savory vegetables on the side.

Nutrition Facts

Serving size	(1587.2g)

Amount per serving	% Daily Value*
Calories	1650.0

Total Fat 54.8g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 1785.0mg	0%
Total Carbohydrate 52.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 24.2g
Protein 230.2g	0%

Vitamin D 7.0IU	0%
Calcium 285.2mg	0%
Iron 10.9mg	0%
Potassium 3245.1mg	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: 30.4%

Protein: 56.8%

Carbs: 12.8%