🍋 Garlic Herb Chicken with Roasted Veggies
High-protein lunch for weight loss
Why You’ll Love It
This meal is simple, comforting, and full of flavour. The lean chicken breast brings plenty of protein to keep you satisfied, while roasted veggies add fiber, vitamins, and colour. A light garlic-yogurt sauce ties everything together — creamy without the guilt. Perfect for meal prep or a cozy, balanced lunch.
đź›’ Ingredients (serves 2)
- 2 medium chicken breasts (about 300 g) – lean protein
- 1 tbsp olive oil (or olive oil spray for a lighter alternative )
- 2 carrots, sliced into sticks
- 1 small zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 small red onion, cut into wedges
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt & pepper, to taste
For the Garlic-Yogurt Sauce:
- 4 tbsp Greek yogurt (0% fat for lighter option)
- 1 clove garlic, minced
- 1 tsp lemon juice
- Pinch of salt
👩‍🍳 Instructions
- Prep the veggies: Preheat oven to 200°C (400°F). Line a baking tray with parchment. Add carrots, zucchini, pepper, and onion. Drizzle with half the olive oil, sprinkle with salt, pepper, oregano, and paprika. Toss to coat. Roast for 20–25 minutes.
- Cook the chicken: While veggies roast, season chicken breasts with garlic powder, paprika, salt, and pepper. Heat a non-stick skillet with the remaining olive oil. Cook chicken 6–7 minutes per side until golden and cooked through.
- Make the sauce: Mix Greek yogurt, garlic, lemon juice, and salt in a small bowl.
- Assemble: Serve chicken sliced on a plate with roasted veggies. Drizzle garlic-yogurt sauce on top.
🔑 Nutritional Info (per serving, approx.)
- Calories: 420
- Protein: 45 g
- Carbs: 22 g
- Fat: 14 g
âś… Healthy Weight Loss Tips
- Use olive oil spray instead of a full tbsp to save ~100 calories.
- Add extra veggies for volume — broccoli, cauliflower, or asparagus work great.
- Double the recipe and store in meal prep containers for 3 days of ready-to-go lunches.
