Description
These low carb healthy dinner recipes for simple meal prep are perfect for busy weekdays. Roasted chicken and colorful sautéed vegetables create a delicious, nutritious meal that’s quick to prepare, full of flavor, and ideal for meal prep containers.
Ingredients
Scale
- 2 large chicken breasts (400g), sliced
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Toss chicken with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Marinate 15–30 min.
- Bake chicken 20–25 min on a parchment-lined tray, flipping halfway.
- Sauté zucchini, peppers, and broccoli in 1 tbsp olive oil for 5–7 min. Season with salt, pepper, and chili flakes.
- Combine chicken and vegetables, drizzle with lemon juice, toss gently.
- Garnish with fresh parsley and serve warm.
Notes
Don’t overcook vegetables; keep them slightly crisp. Marinate chicken for extra flavor. Store in airtight containers for up to 4 days. Reheat gently to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg