Roasted Chicken and Veggies

Roasted Chicken and Veggies is a delightful, low-carb supper that combines juicy chicken thighs with a medley of vibrant vegetables, all roasted to perfection. This dish is not only satisfying but also packed with flavor, making it a perfect choice for a wholesome meal.

Ingredients

• Chicken thighs - 4 pieces (about 600g)
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Dried thyme - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Zucchini - 1 medium (about 200g), sliced
• Bell pepper - 1 medium (about 150g), chopped
• Red onion - 1 medium (about 100g), cut into wedges
• Cherry tomatoes - 150g, halved

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine olive oil, garlic powder, dried thyme, paprika, salt, and black pepper.
3. Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
4. On a large baking sheet, place the seasoned chicken thighs and arrange the sliced zucchini, chopped bell pepper, red onion wedges, and halved cherry tomatoes around them.
5. Drizzle any remaining olive oil mixture over the vegetables and season them with a little salt and pepper.
6. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from the variety of vegetables.

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