Baked Chicken with Vegetables

Baked Chicken with Vegetables is a flavorful and satisfying low-carb dish that brings together tender chicken breasts and a medley of vibrant seasonal vegetables. It's an easy-to-make supper that's perfect for a healthy weeknight meal.

Ingredients

• 2 boneless, skinless chicken breasts - 400 grams
• 1 medium zucchini - 200 grams, sliced
• 1 red bell pepper - 150 grams, sliced
• 1 cup broccoli florets - 150 grams
• 2 tablespoons olive oil - 30 ml
• 1 teaspoon garlic powder - 5 grams
• 1 teaspoon onion powder - 5 grams
• 1 teaspoon dried Italian herbs - 5 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the sliced zucchini, red bell pepper, and broccoli florets with 1 tablespoon of olive oil, garlic powder, onion powder, Italian herbs, salt, and pepper until well coated.
3. Place the chicken breasts in a baking dish and drizzle with the remaining tablespoon of olive oil, seasoning both sides with salt and pepper.
4. Arrange the seasoned vegetables around the chicken in the baking dish.
5. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Let the dish rest for 5 minutes before serving.

Nutrition

• Calories: 350
• Protein: 45 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 130 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from the vegetables, contributing to overall health.

Tags