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: $1.90/serving
Dietary
- Low-Residue
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
- Whole30
- Low-Fat
- Low-Sodium
Tags
- one-pot
- roast
- healthy
- comfort food
- savory
- budget-friendly
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
- Preheat your oven to 400°F (200°C).
- 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.
- Spread the chicken and vegetables in a single layer on a large baking sheet. Ensure not to overcrowd the pan for even roasting.
- 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).
- 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: 331
- Protein: 36.5 g
- Carbohydrates: 22.6 g
- Fat: 11 g
- Fiber: 2.5 g
- Sodium: 267 mg
- Saturated Fat: 1.7 g
- Sugar: 2.3 g
- Cholesterol: 107 mg