🍗 WW Healthy Roasted Chicken and Veggies
Ingredients
- 4 boneless, skinless chicken breasts (or thighs if preferred)
- 3 cups broccoli florets
- 2 large carrots, peeled and sliced
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2–3 cloves garlic, minced
- 1–2 Tbsp olive oil (or olive-oil spray to reduce points)
- Juice of 1 lemon
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- Optional: chopped fresh parsley for serving
Instructions
1. Preheat the Oven
- Preheat to 425°F (220°C).
2. Prepare the Chicken
- Pat chicken dry with paper towels.
- Season both sides with:
- Salt & pepper
- Paprika
- Garlic powder
- Onion powder
- Oregano & thyme
(For lowest WW points, spray lightly with olive oil instead of using tablespoons.)
3. Prepare the Veggies
- Place broccoli, carrots, zucchini, bell pepper, onion, and garlic in a large bowl.
- Drizzle with 1–2 tsp olive oil or spray lightly.
- Add salt, pepper, and a squeeze of lemon.
- Toss to coat.
4. Assemble on Baking Sheet
- Spread veggies in a single layer on a large baking sheet.
- Nestle the seasoned chicken breasts on top.
- Optional: Add lemon slices on top of each chicken piece.
5. Roast
- Bake 25–30 minutes, depending on thickness of the chicken.
- Chicken is done when it reaches 165°F internal temperature and juices run clear.
- Veggies should be tender with slightly browned edges.
6. Serve
- Plate chicken alongside a generous portion of roasted veggies.
- Squeeze fresh lemon over everything and sprinkle with parsley if desired.
⭐ WW Tips & Variations
- Low-Point Option: Use olive-oil spray instead of tablespoons of oil.
- More Veggies: Add mushrooms, cherry tomatoes, cauliflower, asparagus—low or zero points!
- Meal Prep: This dish stores well for 4 days and reheats beautifully.
- Flavor Boost: Add a teaspoon of Dijon mustard or balsamic vinegar to the veggie mix.