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Healthy Low-Calorie Chicken Recipe with Vibrant Roasted Vegetables Easy and Perfect for Weight Loss

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A quick and easy roasted chicken and vegetable dish that is low in calories, high in protein and fiber, perfect for weight loss and busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 grams)
  • 2 tablespoons olive oil (extra virgin preferred for flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme or oregano
  • Salt and freshly ground black pepper, to taste
  • Juice of 1/2 lemon
  • 2 medium carrots, peeled and sliced into sticks
  • 1 red bell pepper, cut into strips
  • 1 small zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (or a mix of basil, rosemary, and thyme)
  • Salt and black pepper, to taste
  • Optional garnish: fresh parsley or basil, chopped
  • Optional garnish: a light drizzle of balsamic glaze

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine 2 tablespoons olive oil, garlic powder, smoked paprika, dried thyme, salt, pepper, and lemon juice. Whisk together until well blended.
  3. Pat the chicken breasts dry with paper towels. Coat each breast thoroughly with the marinade. Let them rest for 10-15 minutes.
  4. Peel and slice carrots into sticks, cut bell pepper into strips, slice zucchini into half-moons, wedge the red onion, and rinse cherry tomatoes. Place them all in a large bowl.
  5. Toss the vegetables with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper until evenly coated.
  6. Arrange the chicken breasts on one side of a large rimmed baking sheet, spacing them out.
  7. Spread the vegetables on the other side of the baking sheet in a single layer.
  8. Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through. Chicken should reach an internal temperature of 165°F (74°C).
  9. If chicken is not done, roast a few more minutes. Vegetables should be tender and slightly charred.
  10. Remove from oven and let the chicken rest for 5 minutes.
  11. Serve with a sprinkle of fresh herbs and a drizzle of balsamic glaze if desired.

Notes

Dry chicken before seasoning to promote browning. Turn vegetables halfway through roasting for even cooking. Let chicken rest 5 minutes after cooking to keep it juicy. Use foil or parchment on baking sheet for easier cleanup. Can substitute chicken thighs but increase cooking time slightly.

Nutrition

Keywords: low-calorie chicken, roasted vegetables, healthy dinner, weight loss recipe, easy chicken recipe, high protein, gluten-free, dairy-free

Find it online: https://eliplate.com/healthy-low-calorie-chicken-recipe-with-vibrant-roasted-vegetables-easy-and-perfect-for-weight-loss/