Chicken with Roasted Vegetables

A classic chicken recipe that always tastes amazing!

30 min. 2 serv.
77 ratings

Looking for an easy one-sheet dinner? Our Chicken with Roasted Vegetables dish will be your new go to!

Serve this classic chicken recipe loaded with your favorite veggies. Your guests won’t be able to say enough good things about this delicious low-carb meal!

Let us know what you think in the comments below and don’t forget to sign up for our newsletter to keep up with the latest LFLC news!

Low Carbs icon Gluten Free icon Paleos icon


If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at
2 Chicken breast, trimmed of fat (4oz each)
1 Tsp Salt
Pinch Black pepper, to taste
4 Tbsp Extra virgin olive oil, to cook, divided
6 Asparagus, ends trimmed, cut in half
1 Red bell pepper, stripes
2 Green onion, chopped
1 Cup Kale
1 Cup Mushrooms, sliced
2 Garlic, smashed and roughly chopped
1/2 Tsp Stevia
1 1/2 Tbsp Fresh rosemary
1/2 Tbsp Dried Oregano
2 Sage, chopped


Did you know?

There are plenty of reasons to fill your plate up with asparagus. Not only does it taste good but, as a low-calorie vegetable, asparagus is a good source of antioxidants. Antioxidants help remove harmful free radicals from the body. Also, it’s a good source of minerals such as copper and iron. Copper is needed for the production of red blood cells and iron is important for cellular respiration and red blood cell formation.

Other recipes you'll love