Here’s a simple and WW 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!
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:
- 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.
WW 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 WW Healthy Roasted Chicken and Veggies is a quick, easy, and satisfying meal that fits perfectly into any WW 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!
