Herb-Roasted Chicken with Sweet Potato and Zucchini
A wholesome paleo, gluten-free, dairy-free, nut-free, and soy-free dish featuring juicy roasted chicken, tender sweet potatoes, and fresh zucchini infused with garlic, lemon, and herbs.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
450 calories
$9 per serving
$35 min
4 servings
paleo, gluten-free, dairy-free, nut-free, soy-free, any cuisine
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 2 medium zucchini, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, juiced
- Salt and black pepper to taste
Instructions
- 1.Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.In a large bowl, toss sweet potato cubes with 1 tablespoon olive oil, half the garlic, thyme, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
- 3.Meanwhile, season chicken breasts with rosemary, remaining garlic, lemon juice, salt, and pepper. Drizzle with 1 tablespoon olive oil.
- 4.After 15 minutes, add chicken and zucchini slices to the baking sheet. Roast for an additional 20 minutes or until chicken reaches 165°F internal temperature and vegetables are tender.
- 5.Remove from oven, let rest for 5 minutes, then serve warm with a squeeze of fresh lemon.
Nutrition Information
14g
fat
35g
carbs
6g
fiber
38g
protein
Why this recipe
This recipe is high in lean protein, rich in vitamins A and C, and packed with fiber for sustained energy while remaining paleo-friendly and allergen-free.