Low Carb Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice

Elevate your weeknight dinner routine with this flavorful Low Carb Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice! This wholesome recipe features tender, grilled chicken breasts infused with a zesty marinade of olive oil, lemon juice, garlic, and fresh herbs like rosemary and thyme, ensuring every bite is bursting with flavor. Paired with a colorful medley of perfectly roasted zucchini, bell peppers, red onion, and broccoli, this dish boasts a delightful combination of textures and vibrant freshness. Serve it alongside fluffy steamed rice for a balanced meal, and finish with a sprinkle of optional parmesan cheese for a savory twist. Ready in under an hour, this low-carb, protein-packed recipe is perfect for busy nights while catering to health-conscious eaters. It's the ultimate fusion of simplicity, nutrition, and bold flavors!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic cloves
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 medium zucchini, sliced
• 2 medium bell peppers, sliced
• 1 large red onion, sliced
• 2 cups broccoli florets
• 0.5 cup parmesan cheese, grated (optional)

Directions

Step 1

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

Step 2

Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.

Step 3

Preheat the oven to 425°F (220°C).

Step 4

In a large bowl, toss the sliced zucchini, bell peppers, red onion, and broccoli florets with 2 tablespoons of olive oil, salt, and pepper.

Step 5

Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Step 6

While the vegetables are roasting, heat a grill pan or outdoor grill over medium-high heat.

Step 7

Remove the chicken from the marinade, allowing excess to drip off, and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Step 8

Let the chicken rest for 5 minutes before slicing.

Step 9

Serve the grilled chicken with the roasted vegetables, and sprinkle with parmesan cheese if desired.

Nutrition Facts

Serving size	(2018.8g)

Amount per serving	% Daily Value*
Calories	2713.9

Total Fat 144.8g	0%
Saturated Fat 42.0g	0%
Polyunsaturated Fat 8.0g
Cholesterol 686.4mg	0%
Sodium 4775.2mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 31.5g
Protein 278.1g	0%

Vitamin D 7.0IU	0%
Calcium 1632.6mg	0%
Iron 12.4mg	0%
Potassium 3984.8mg	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: 48.4%

Protein: 41.3%

Carbs: 10.2%