Here’s a simple and W-W Healthy Roasted Chicken and Veggies recipe that’s full of flavor, packed with protein, and loaded with nutritious vegetables. It’s easy to make, low in points, and perfect for a family dinner or meal prep!
W-W Healthy Roasted Chicken and Veggies
Ingredients:
- 4 boneless, skinless chicken breasts (you can also use thighs for more flavor, but they may have more points)
- 1 tablespoon olive oil (or use cooking spray to reduce points)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or use fresh if preferred)
- Salt and pepper, to taste
- 4 medium-sized carrots, peeled and sliced into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 small zucchini, sliced into rounds
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
- 1/2 lemon, sliced (for garnish and added flavor)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Season the Chicken:
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Rub the chicken breasts with olive oil (or spray them with cooking spray) and season with the spice mixture on both sides.
- Prepare the Veggies:
- In a large bowl, toss the carrots, broccoli, red bell pepper, and zucchini with a small amount of olive oil (or cooking spray). Season with a pinch of salt and pepper. You can also drizzle the veggies with balsamic vinegar for added flavor.
- Arrange on a Baking Sheet:
- Place the seasoned chicken breasts in the center of a large baking sheet.
- Arrange the veggies around the chicken, making sure they’re spread out in an even layer for proper roasting.
- Roast:
- Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. You can flip the veggies halfway through for even roasting.
- Serve:
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Serve the chicken alongside the roasted veggies and garnish with fresh lemon slices or extra herbs if desired.
W-W Points:
- The chicken breast and vegetables are low in points. The entire meal can be around 3-4 points per serving, depending on the olive oil you use and the specific vegetables.
- If you use skinless chicken thighs, the points might increase slightly, but it will still be a healthy, low-point meal.
Tips:
- Veggie Variations: Feel free to add or swap veggies based on what you have on hand. Sweet potatoes, Brussels sprouts, cauliflower, or asparagus would all be great additions.
- Add a Side: For a more filling meal, you can serve this with a side of quinoa or brown rice (just adjust your points accordingly).
- Make it Spicy: Add some red pepper flakes or a bit of hot sauce to the chicken before roasting if you prefer a spicy kick.
This W-W Healthy Roasted Chicken and Veggies is a quick, easy, and satisfying meal that fits perfectly into any W-W meal plan. It’s flavorful, packed with lean protein, and a variety of colorful, nutrient-packed veggies. Enjoy! Let me know if you’d like more recipes or variations!
