Broiled Chicken Roasted Vegetables

Master your weekly nutrition with this Flavorful Broiled Chicken Meal. Featuring tender chicken breasts seasoned with elephant garlic and a vibrant medley of roasted cauliflower, carrots, and asparagus, this recipe is the ultimate high-protein, fiber-focused dish for sustainable weight loss.

5 from 1 vote

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Course: Dinner, Lunch, Meal Prep

Cuisine: American, Easy, Healthy

Keyword: Broiled Chicken Breasts Recipe, Meal Prep Dinner, Meal Prep Lunch, Roasted Asparagus Recipe, Roasted Carrots Recipes, Roasted Cauliflower Recipe, Roasted Vegetables Medley

Prep Time: 8

Cook Time: 25

Total Time: 33

Servings: People

Calories: 516kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For the Chicken Breasts and Seasoning

Preheat Oven Broiler

1 small elephant garlic peeled and grated
1 1/2 tablespoon Poultry Spice Mix Recipe (Recipe Below)
1 tablespoon Home Herbed Green Salt (Recipe Below)
2 tablespoon extra virgin olive oil
2 pounds boneless skinless chicken breasts - 4 small breasts.
non-stick spray

For the vegetables

Preheat Oven to 425F Degrees

1 medium head cauliflower use florets only
8 medium carrots peeled and sliced diagonally - about 1 - 1 1/2 inch pieces
2 bunch asparagus trim off the tough stalks
1 small elephant garlic peeled and grated
1 teaspoon homemade green herbed salt
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Get Recipe Ingredients

Instructions

Pre-heat the broiler oven if required - use medium heat. Set the rack 5-6 inches from the heat source.

Prepare the Seasoning and Season the Chicken Breasts

Combine the seasoning mix in a medium mixing bowl. Mix to form a loose paste.
1 small elephant garlic, 1 1/2 tablespoon Poultry Spice Mix Recipe, 1 tablespoon Home Herbed Green Salt, 2 tablespoon extra virgin olive oil
Rinse and dry the chicken breasts. To even out the thickness of the chicken breasts, place them in a zip lock bag and use a meat mallet to pound the breast to about 1/2 inch thickness.
2 pounds boneless skinless chicken breasts
Place the breasts in the seasoning and rub the mixture all over the chicken.
Lightly spray, a broiler pan with non-stick spray.
non-stick spray
Place the chicken breasts in a single layer on the broiler pan.
Broil the breasts, placing the pan 5-6 inches from the heat source. 4 to 5 minutes per side. Or until the internal temperature reaches 165F degrees. Rest 5 minutes or cool completely before meal prepping.

Meantime, Prepare and Roast the vegetables

Add the vegetables to a large sheet pan, Season with the garlic, salt, olive oil and fresh ground black pepper. Mix well to coat the vegetables.
1 medium head cauliflower, 8 medium carrots, 2 bunch asparagus, 1 small elephant garlic, 1 teaspoon homemade green herbed salt, 2 tablespoon extra virgin olive oil, 1/4 teaspoon freshly ground black pepper

Since the asparagus cooks in 8-10 minutes, remove them form the pan after seasoning. You may place them on a separate small sheet pan and roast them separately.

We love adding them back to the pan with the cauliflower and carrots during the last 10 minutes of roasting those vegetables.

Roast the cauliflower and carrots for 15 to 20 minutes until they start to just soften. Remove the sheet pan from the oven and carefully spread the asparagus in a single layer as best you can. Return the pan to the oven and continue roasting all the vegetables for 8 - to 10 minutes.
Remove the vegetables and serve with the broiled chicken.

For meal prep bowls, portion the vegetables and broil chicken into containers and refrigerate for up to 3-4 days.

Notes

🌿 Homemade Green Herbed Salt

A fresh, aromatic finishing salt perfect for eggs, roasted vegetables, and lean proteins.

Ingredients:

1 cup fresh parsley leaves

1/4 cup fresh sage

1/4 cup fresh Oregano

1/4 cup fresh Thyme leaves

1/4 cup fresh Rosemary

1 cup kosher salt

Instructions:

1. Process: Rinse and thoroughly dry the herbs. Place the salt and all fresh herbs into a mini food processor.

2. Pulse: Process until the mixture is fine and the herbs are thoroughly integrated into the salt.

3. Dry: Spread the mixture in a thin layer on a parchment-lined sheet pan. Air-dry for 24–48 hours, tossing occasionally, until the herbs are brittle.

4. Store: Transfer to a glass jar. Keep in a cool, dark pantry for up to 6 months.

Nutrition