Low Fat Classic Roast Dinner

Savor the comforting flavors of a traditional roast dinner without the guilt with this "Low Fat Classic Roast Dinner" recipe. Featuring succulent, seared skinless chicken breasts, golden roasted potatoes infused with fresh rosemary, thyme, and garlic, and a medley of tender-steamed carrots and broccoli, this dish is a lighter take on a beloved classic. Crafted with heart-healthy olive oil and a splash of low-sodium chicken stock for a flavorful finish, this meal is balanced, wholesome, and perfect for satisfying your Sunday roast cravings. Ready in just 80 minutes and serving four, it’s an ideal choice for a family meal that's as nutritious as it is delicious. Whether you're looking for a low-fat dinner idea or a way to indulge without compromise, this recipe delivers all the joy of a classic roast with a healthy twist.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams skinless chicken breast
• 500 grams potatoes
• 200 grams carrots
• 200 grams broccoli
• 250 ml low-sodium chicken stock
• 2 tablespoons olive oil
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 3 pieces cloves garlic, peeled
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Peel and cut the potatoes into quarters, making sure all pieces are roughly the same size for even cooking.

Step 3

Place the potatoes in a saucepan, cover with water, and bring to a boil. Parboil for 10 minutes, then drain.

Step 4

In a large roasting pan, add 1 tablespoon of olive oil. Place the parboiled potatoes in the pan, season with salt and pepper, and toss to coat with the oil.

Step 5

Add the garlic cloves, rosemary, and thyme to the roasting pan, distributing them evenly among the potatoes.

Step 6

Roast the potatoes in the oven for 30 minutes, turning occasionally to ensure even browning.

Step 7

While the potatoes roast, prepare the chicken breasts. Pat them dry with paper towels, season with salt and pepper.

Step 8

In a non-stick skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, sear the chicken breasts for 3 minutes on each side until golden brown.

Step 9

Remove the skillet from heat and transfer the chicken breasts to the roasting pan with the potatoes for the last 20 minutes of roasting.

Step 10

Peel the carrots and cut them into sticks. Chop the broccoli into florets.

Step 11

In a steamer or saucepan with a steamer basket, steam the carrots and broccoli for about 8-10 minutes or until tender but still crisp.

Step 12

Heat the low-sodium chicken stock in a small saucepan and bring to a simmer.

Step 13

Remove the cooked chicken and potatoes from the oven. Let the chicken rest for a few minutes before slicing.

Step 14

Serve the chicken along with roasted potatoes and steamed vegetables, drizzling a small amount of warm chicken stock over the dish for additional flavor if desired.

Nutrition Facts

Serving size	(1700.9g)

Amount per serving	% Daily Value*
Calories	1734.2

Total Fat 47.7g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 410.9mg	0%
Sodium 3380.6mg	0%
Total Carbohydrate 143.9g	0%
Dietary Fiber 22.7g	0%
Total Sugars 18.4g
Protein 173.9g	0%

Vitamin D 0IU	0%
Calcium 324.3mg	0%
Iron 11.6mg	0%
Potassium 4069.6mg	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: 25.2%

Protein: 40.9%

Carbs: 33.8%