WW Healthy Roasted Chicken and Veggies

 Lean protein + colorful roasted vegetables – low in points, big on flavor

Ingredients

• 4 boneless, skinless chicken breasts (thighs work too, but may have more points)

• 1 tablespoon olive oil (or use cooking spray to reduce points)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (or 1 tablespoon fresh)

• Salt and pepper, to taste

• 4 medium carrots, peeled and sliced into 1-inch pieces

• 2 cups broccoli florets

• 1 red bell pepper, chopped

• 1 small zucchini, sliced into rounds

• 1 tablespoon balsamic vinegar (optional)

• ½ lemon, sliced (for garnish)

Instructions

1. Preheat the oven
Set oven to 400°F (200°C).

2. Season the chicken
In a small bowl, mix garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub the chicken breasts with olive oil (or spray with cooking spray), then coat both sides with the spice mixture.

3. Prepare the vegetables
In a large bowl, toss the carrots, broccoli, bell pepper, and zucchini with a small amount of olive oil (or cooking spray). Season with a pinch of salt and pepper. Add balsamic vinegar now if using.

4. Arrange on a baking sheet
Place the seasoned chicken breasts in the center of a large baking sheet. Spread the vegetables evenly around the chicken in a single layer.

5. Roast
Roast for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. Flip the veggies halfway through for even roasting.

6. Rest and serve
Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve alongside the roasted vegetables. Garnish with fresh lemon slices or extra herbs.

WW Points Information

• This meal is approximately 3–4 WW points per serving, depending on olive oil and specific vegetables.

• Using skinless chicken thighs will increase points slightly but still keep it healthy.

Tips & Variations

• Veggie swaps – Try sweet potatoes, Brussels sprouts, cauliflower, or asparagus.

• Add a side – Serve with quinoa or brown rice (adjust points accordingly).

• Make it spicy – Add red pepper flakes or a dash of hot sauce to the chicken before roasting.

Enjoy this quick, satisfying, and low-point meal – perfect for busy weeknights or meal prep!

Let me know if you'd like more WW-friendly recipes or variations.