Healthy & Special Diets > Recipes for Weight Management > Portion Control Recipes > Dinner Recipes for Healthy Portion Sizes

Lemon Herb Baked Chicken and Veggies

A flavorful and healthy dinner recipe designed for portion control. This Lemon Herb Baked Chicken and Veggies dish is packed with lean protein and nutrient-rich vegetables, making it a satisfying and weight-management-friendly meal. The bright flavors of lemon and herbs complement the chicken and vegetables perfectly.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 4 oz Boneless, skinless chicken breasts
  • 1 cup Broccoli florets
  • 1/2 cup Carrots, sliced
  • 1/2 cup Red bell pepper, chopped
  • 1 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1/4 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Preparation

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine Vegetables

In a large bowl, toss the broccoli florets, sliced carrots, and chopped red bell pepper with olive oil, salt, and pepper.

Season Chicken

In a separate small bowl, whisk together lemon juice, oregano, thyme, and garlic powder.

Assemble and Bake

Place the seasoned vegetables in a single layer on the prepared baking sheet. Place the chicken breasts on top of the vegetables. Drizzle the lemon herb mixture evenly over the chicken breasts.

Baking Time

Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F (74°C).

Serving

Let the chicken and vegetables rest for a few minutes before serving. Divide evenly into four portions.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal
Protein: 15-20g
Carbohydrates: 5-8g
Fat: 3-5g
Fiber: 2-3g

Other Important Considerations for Nutrition

These values are estimates and can vary based on specific ingredients and portion sizes. Always consider using fresh, high-quality ingredients for optimal nutrition. If you have dietary restrictions, adjust the recipe accordingly. Ensure that the chicken is cooked to a safe internal temperature to prevent foodborne illness. For portion control, measure ingredients carefully and divide the finished dish into equal servings.

← High-Volume Chicken and Vegetable Stir-Fry Lemon Herb Baked Cod with Roasted Asparagus →

FAQ

  • Can I use other vegetables in this recipe?

    Yes, you can substitute other vegetables such as zucchini, asparagus, or green beans. Adjust cooking time as needed.
  • Can I use frozen vegetables?

    Yes, but thaw them slightly and pat them dry before using to prevent the dish from becoming too watery.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days.