Welcome to a simple, nutritious, and satisfying meal! Baked chicken breast paired with roasted vegetables offers a delicious, lean protein option with a variety of colorful, nutrient-dense vegetables. It’s easy to prepare and perfect for a wholesome dinner.
Why Baked Chicken Breast with Roasted Vegetables?
Chicken breast is a low-fat, high-protein option that’s perfect for maintaining muscle and keeping you full. Roasting vegetables brings out their natural sweetness while retaining vitamins and minerals. Together, they make a well-balanced, healthy meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon light olive oil
- Low-sodium seasoning and pepper
- 1 teaspoon drained herbs (like thyme, rosemary, or oregano)
- Mixed vegetables: carrots, broccoli, bell peppers, and sweet potatoes
- 1 tablespoon lemon juice (for added brightness)
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Toss your chopped vegetables with 1 tablespoon of olive oil, low-sodium seasoning, and herbs.
- Bake the Chicken: Season the chicken breasts with lemon juice, herbs, and pepper. Place them on a bake sheet with vegetables.
- Roast and Bake: Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are soft.
- Serve and Enjoy: Let the chicken rest for a few minutes before serving alongside the roasted vegetables.
Nutrition Tips from Your Dietitian
- Boost Fiber: Include more fibrous veggies like Brussels sprouts or cauliflower.
- Control Portions: A typical serving size for chicken breast is about 3-4 ounces.
- Healthy Fats: Using light olive oil reduces saturated fats while adding flavor.
Final Thoughts
This baked chicken with roasted vegetables is a versatile, nutrient-packed meal that can easily fit into any healthy eating plan. It’s easy, flavorful, and highly customizable!
