Low Fat Roasted Chicken and Vegetables

Elevate your weeknight dinners with this wholesome and flavorful Low Fat Roasted Chicken and Vegetables recipe! Tender, juicy boneless chicken breasts are marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic herbs like thyme and rosemary, then roasted to perfection alongside a colorful medley of fresh vegetables, including bell peppers, zucchini, carrots, red onion, and baby potatoes. This nutrient-packed, low-fat dish is not only easy to prepare in just an hour but also delivers a perfect balance of protein and fiber, making it ideal for health-conscious families. Garnished with fragrant basil leaves for a fresh finish, this one-pan recipe is both delicious and hassle-free, leaving you with minimal cleanup and maximum flavor. Perfect for meal prep or a satisfying dinner, this roasted chicken and vegetable recipe is destined to become a household favorite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 pieces garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pieces red bell peppers, sliced
• 2 pieces zucchini, sliced
• 3 pieces carrots, sliced
• 1 pieces red onion, cut into wedges
• 500 grams baby potatoes, halved
• 10 pieces fresh basil leaves, for garnish

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper to form a marinade.

Step 3

Place the chicken breasts in a large resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 15 minutes.

Step 4

While the chicken is marinating, prepare the vegetables. In a large mixing bowl, combine the sliced red bell peppers, zucchini, carrots, onion wedges, and halved baby potatoes.

Step 5

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

Step 6

Arrange the marinated vegetables on a large baking sheet lined with parchment paper or lightly oiled.

Step 7

Remove the chicken from the marinade, discarding any excess, and place it on top of the vegetables on the baking sheet.

Step 8

Roast in the preheated oven for 30-40 minutes or until the chicken is fully cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly charred.

Step 9

Remove from the oven and let it rest for a few minutes.

Step 10

Garnish with fresh basil leaves before serving.

Step 11

Serve warm, enjoy a nutritious, low-fat meal!

Nutrition Facts

Serving size	(2316.6g)

Amount per serving	% Daily Value*
Calories	2112.0

Total Fat 56.6g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 3082.3mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 30.7g	0%
Total Sugars 41.1g
Protein 238.3g	0%

Vitamin D 7.0IU	0%
Calcium 338.2mg	0%
Iron 15.8mg	0%
Potassium 6538.0mg	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: 24.3%

Protein: 45.6%

Carbs: 30.1%