Friday, April 5, 2013

Garlic Parmesan Chicken with Roasted Veggies

This recipe is so tasty you will not even realized you're eating a ton of veggies! It makes a quick and healthy weeknight dinner. Sometimes I will make multiple servings at a time and portion them out for yummy brown bag lunches. Bonus...the entire meal is under 500 calories!  

2 cloves garlic, minced
2 tbsp grated Parmesan cheese
3 tbsp olive oil, divided
1 boneless skinless chicken breast (3oz)
1 1/4 cup broccoli
1 1/4 cup bell pepper strips
1/2 cup potato, cut into bite size pieces (skin-on, or peeled...your call)
Salt and pepper

Preheat your oven to 400 degrees. Mix together garlic, 1 tbsp olive oil, and Parmesan. Pat the mixture into the chicken breast and place it on a baking sheet. Toss the veggies with remaining 2 tbsp of olive oil, salt, and pepper, and scatter them on the baking sheet with the chicken. Bake for 20 minutes or until the veggies are tender and the internal temp of the chicken reaches at least 165 degrees. 

Serves 1: 455 calories, 19g total fat, 47g carbs, 8g fiber, 27g protein.

TIP: Sometimes I add a little bit of chili powder and cayenne pepper to the garlic mixture for a little kick. This added heat is also said to boost your metabolism.  In addition, sometimes I will replace the broccoli with fresh green beans. This also tastes amazing!


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