Low Carb Dinner
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
This low carb dinner features juicy baked chicken breasts paired with a colorful medley of roasted vegetables for a healthy and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper.
- Step 3: Rub the chicken breasts with olive oil and the spice mixture, coating them evenly.
- Step 4: Place the chicken breasts on a baking sheet and bake in the preheated oven for 20 minutes.
- Step 5: While the chicken is baking, toss the zucchini, red bell pepper, and cherry tomatoes with balsamic vinegar and a pinch of salt and pepper.
- Step 6: After 20 minutes, remove the chicken from the oven and scatter the vegetables around the chicken on the baking sheet.
- Step 7: Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 8: Sprinkle the Parmesan cheese over the chicken and vegetables and bake for another 2 minutes until the cheese is melted.
- Step 9: Remove from the oven, garnish with chopped parsley, and serve hot.
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