Grilled chicken & roast vegetables (low carb low sodium)

Don’t be put off by the cooking time, the actual work is minimal. Spicy grilled chicken thighs and seasonal roasted vegetables make for a delicious low carb and low sodium dinner that everyone will like. Use vegetables like carrots, kumara (sweet potato), pumpkin, beetroot, onion, peppers, parsnips to keep your carbs down. Join the community by clicking on the source link!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl add the mustard, onion powder, garlic powder, paprika and chilli and mix together. Add the chicken and stir until all the pieces are coated. Leave in fridge for 30 minutes to marinate.

Step 2

Heat the oven to 220 C (or 200 C if fan).

Step 3

Cut the vegetables into bite size chunks (about 1 inch)

Step 4

Drizzle with olive oil. Add seasoning generously. Toss until vegetables are all coated.

Step 5

Place in a single layer on a baking paper lined tray and roast for about 20-25 minutes.

Step 6

On the barbecue or frying pan, grill the chicken thighs until cooked through. About 10 minutes each side.

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