By Jackie Ziegler
Grilled chicken & roast vegetables (low carb low sodium)
6 steps
Prep:30minCook:40min
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.
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Updated at: Thu, 17 Aug 2023 12:07:50 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
1
Low
Nutrition per serving
Calories308.1 kcal (15%)
Total Fat11.9 g (17%)
Carbs4.6 g (2%)
Sugars0.8 g (1%)
Protein43.7 g (87%)
Sodium317.3 mg (16%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
BBQ chicken
8chicken thighs skin off bone in
2 Tbsmustard
½ Tbsonion powder
1 tspgarlic powder
1 Tbssweet paprika
1 tspchilli powder
Roast vegetables
Instructions
Marinate chicken
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.
Bowl
FridgeCool
mustard2 Tbs
onion powder½ Tbs
garlic powder1 tsp
sweet paprika1 Tbs
chilli powder1 tsp
Roast vegetables
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)
Knife
vegetables
Step 4
Drizzle with olive oil. Add seasoning generously. Toss until vegetables are all coated.
olive oil
no salt lemon pepper seasoning
Step 5
Place in a single layer on a baking paper lined tray and roast for about 20-25 minutes.
Baking sheet
Parchment paper
Grilled chicken
Step 6
On the barbecue or frying pan, grill the chicken thighs until cooked through. About 10 minutes each side.
Frying Pan
chicken thighs skin off bone in8
View on Jackie Z goes low carb & low sodium
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Notes
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