American · Dinner
Herb-Roasted Whole Chicken (GLP-1)
A single portion of skinless chicken breast rubbed with garlic, rosemary, and thyme, then roasted until golden and tender. Served alongside roasted Brussels sprouts and cannellini beans, brightened with lemon and olive oil for a protein-forward, fibre-rich plate.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
39.2gProtein
12.4gFat
25.6gCarbs
4.1gSugar
9.1gFiber
1220mgSodium
96mgChol
2.1gSat Fat
680mgPotassium
95mgCalcium
1.8mgIron
0.3mcgVitamin B12
42mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
low-carb
low-calorie
glp-1
Instructions
1
Prep
Heat the oven to 425°F and pat the chicken breast dry with paper towel until the surface is no longer damp.
2
Build
Mince the garlic and chop the rosemary and thyme, then rub the chicken with half the oil, garlic, herbs, salt, pepper, and lemon juice.
3
Toss
Toss the halved Brussels sprouts and drained cannellini beans in the remaining olive oil with a pinch of salt until glossed.
4
Roast
Roast the chicken and vegetables at 425°F for 25 to 30 minutes until sprouts brown at the edges and the chicken reaches 165°F internal temperature.
5
Rest
Let the chicken rest for 5 minutes.
6
Plate
Slice the rested chicken over the roasted sprouts and beans and finish with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g skinless chicken breast
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 11 lemon, half juiced and half in wedges
- 4 tsp20ml olive oil
- 8.4 oz240g Brussels sprouts, halved
- 7 oz100g, a quarter of a 15 oz can cannellini beans, drained
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
