WW 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:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Enjoy!

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