Print

Healthy Rainbow Protein Plate with Chicken and Roasted Veggies

healthy rainbow protein plate - featured image
Print Recipe

A quick, colorful, and nourishing meal featuring roasted chicken breasts and a variety of vibrant veggies, perfect for weight loss and balanced eating.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 tablespoon olive oil (for coating chicken)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 medium sweet potato, peeled and cubed (about 1 ½ cups / 200 g)
  • 1 red bell pepper, sliced into strips
  • 1 cup broccoli florets
  • 1 small zucchini, sliced into half-moons
  • 1 tablespoon olive oil (for roasting veggies)
  • 1 teaspoon dried Italian herbs or herbes de Provence
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (optional, for garnish)
  • 1 lemon wedge (to squeeze on top)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat dry the chicken breasts with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken breasts. Set aside.
  3. In a large bowl, toss sweet potato cubes, bell pepper strips, broccoli florets, and zucchini slices with olive oil, dried herbs, salt, and pepper until well coated.
  4. Spread the veggies out in a single layer on a baking sheet to avoid overcrowding.
  5. Place the seasoned chicken breasts on one side of the baking sheet.
  6. Roast everything in the oven for 25-30 minutes. Halfway through (around 15 minutes), use tongs to flip the chicken and toss the veggies gently for even cooking and browning.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) or is opaque when cut. Veggies should be tender with lightly crisp edges.
  8. Remove chicken from oven and let rest for 5 minutes before slicing.
  9. Slice chicken and arrange over or beside the roasted veggies. Garnish with fresh parsley or cilantro and a squeeze of lemon.

Notes

Cut veggies uniformly for even cooking. Avoid overcrowding the pan to ensure caramelization. Flip chicken and toss veggies halfway through roasting. Let chicken rest before slicing to keep it juicy. If veggies cook faster, remove them earlier and keep warm. For crispier skin on chicken thighs, broil last 2-3 minutes but watch carefully to avoid burning.

Nutrition

Keywords: healthy, protein plate, chicken, roasted veggies, weight loss, quick dinner, gluten-free, dairy-free, colorful meal

Find it online: https://gleamgulp.com/healthy-rainbow-protein-plate-with-chicken-and-roasted-veggies-easy-recipe-for-weight-loss/