Chicken breast, potatoes, broccoli and tomatoes

Herbed Chicken & Roasted Vegetables Recipe


This super low carb chicken and veg recipe packs a punch with all the herbs and seasoning needed to make this dish perfect. Serve with tender vegetables and brown rice if you have the calories available.

  • Recipe makes: 6 servings
  • Prep time:
    15 mins
  • Cook time: 35 mins
  • Calories: 472
    per serving


  • 180g carrots
  • 215g onion
  • 2 garlic colves
  • 1½ tbsp olive oil
  • 2 tsp dried ground basil
  • 2 tsp dried marjoram
  • 1 tsp dried rosemary
  • 30 sprays low cal olive oil spray
  • 900g chicken thighs

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Preheat oven to 200°C / Gas Mark 6 / 400°F

  1. Peel and cut the carrots into 1.5 inch pieces, cut the onions into wedges, and mince the garlic.
  2. In a small bowl, combine oil, basil, marjoram, rosemary, garlic, salt and pepper. Add a bit of water or stock if you need to.
  3. In a shallow roasting pan, combine the carrots and onion. Drizzle (or smear) half the oil mixture over the vegetables; toss to combine and push to edges of the pan. Spray with low fat spray oil.
  4. Brush (or smush) the remaining oil mixture on the chicken pieces.
  5. Place the chicken in the prepared pan.
  6. Roast, uncovered in the oven for 35-45 minutes or until chicken is no longer pink and vegetables are tender.
Nutrition information per serving
Calories (kcal)472
Carbohydrate (g)5.3
Fat (g)34.3
Protein (g)34.3
Fibre (g)1.2
Alcohol (g)0.0
Fruit & Veg0.9

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