Mediterranean Roast Chicken and Veggies

Succulent roasted chicken breast pieces with tender potatoes and zucchini, seasoned gently with classic Mediterranean herbs for a comforting family meal.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 6
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $2.46/serving

Dietary

• Low-Residue
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• Whole30

Tags

• one-pot
• roast
• healthy
• comfort food
• savory

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch chunks)
• 1.5 pound russet potatoes (peeled and diced into 1-inch cubes)
• 2 zucchinis (peeled, deseeded, and diced into 1-inch cubes)
• 3 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 0.25 cup fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken breast chunks, diced russet potatoes, and diced zucchini. Drizzle with olive oil, then sprinkle with dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat all ingredients evenly.
3. Spread the chicken and vegetables in a single layer on a large baking sheet. Ensure not to overcrowd the pan for even roasting.
4. Roast for 35-45 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and lightly browned. Chicken should reach an internal temperature of 165°F (74°C).
5. Remove from oven and serve hot, garnished with fresh parsley if desired.

Notes

Ensure all vegetables are thoroughly peeled and deseeded (zucchini) to meet low-residue guidelines. Roasting helps soften vegetables to a digestible texture.

Nutrition (per serving)

• Calories: 480
• Protein: 43.1 g
• Carbohydrates: 40.5 g
• Fat: 17.5 g
• Fiber: 4.5 g
• Sodium: 590 mg
• Saturated Fat: 2.9 g
• Sugar: 3 g
• Cholesterol: 105 mg