Low Fat Roasted Chicken with Savory Vegetables

Elevate your weeknight dinners with this Low Fat Roasted Chicken with Savory Vegetables—a wholesome, flavor-packed meal that's as nutritious as it is delicious. Lean, tender chicken breasts are marinated in a zesty blend of lemon juice, garlic, olive oil, and fresh herbs like rosemary and thyme, then oven-roasted to perfection alongside a colorful medley of caramelized veggies, including zucchini, carrots, red onions, and broccoli. With just 20 minutes of prep time and simple one-pan cleanup, this recipe is perfect for health-conscious home cooks seeking an easy and satisfying option. Bursting with bold flavors and boasting a low-fat profile, this dish is an excellent choice for meal prep or a cozy family dinner.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces (boneless, skinless, about 150g each) Chicken breast
• 2 tablespoons Olive oil
• 4 pieces, minced Garlic cloves
• 1 whole Lemon
• 2 teaspoons, fresh chopped Rosemary
• 2 teaspoons, fresh chopped Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 medium (sliced into thick rounds) Carrots
• 2 medium (cut into wedges) Red onions
• 2 medium (cut into thick rounds) Zucchini
• 1 large (cut into strips) Red bell pepper
• 2 cups (cut into florets) Broccoli

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, combine the minced garlic, the juice of one lemon, olive oil, chopped rosemary, thyme, salt, and black pepper. Mix well to form a marinade.

Step 3

Place the chicken breasts in a large mixing bowl and pour the marinade over them, ensuring each piece is well-coated. Let the chicken marinate for at least 10 minutes while you prepare the vegetables.

Step 4

Spread the sliced carrots, red onions, zucchini, red bell pepper, and broccoli florets across a large baking sheet.

Step 5

Drizzle a little olive oil over the vegetables and season with a pinch of salt and pepper.

Step 6

Arrange the marinated chicken breasts amongst the vegetables on the baking sheet.

Step 7

Place the baking sheet in the preheated oven and roast for 20 minutes.

Step 8

After 20 minutes, remove from the oven and toss the vegetables gently for even cooking. Return to the oven to continue roasting for another 20 minutes or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

Step 9

Check that the chicken has reached an internal temperature of 165°F (74°C) with a meat thermometer.

Step 10

Remove the baking sheet from the oven and let everything rest for a few minutes before serving.

Step 11

Serve the chicken breasts with a generous portion of the roasted vegetables, and enjoy your low-fat and flavorful meal.

Nutrition Facts

Serving size	(2057.2g)

Amount per serving	% Daily Value*
Calories	1669.6

Total Fat 53.2g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 6.2g
Cholesterol 516mg	0%
Sodium 8703.8mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 28.0g	0%
Total Sugars 64.7g
Protein 188.6g	0%

Vitamin D 0IU	0%
Calcium 509.6mg	0%
Iron 10.1mg	0%
Potassium 5077.6mg	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: 28.2%

Protein: 44.4%

Carbs: 27.4%