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Jackie Ziegler
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. Join the community by clicking on the source link!
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

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.
BowlBowl
FridgeFridgeCool
mustardmustard2 Tbs
onion powderonion powder½ Tbs
garlic powdergarlic powder1 tsp
sweet paprikasweet paprika1 Tbs
chilli powderchilli 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)
KnifeKnife
vegetablesvegetables
Step 4
Drizzle with olive oil. Add seasoning generously. Toss until vegetables are all coated.
olive oilolive oil
no salt lemon pepper seasoningno 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 sheetBaking sheet
Parchment paperParchment paper

Grilled chicken

Step 6
On the barbecue or frying pan, grill the chicken thighs until cooked through. About 10 minutes each side.
Frying PanFrying Pan
chicken thighs skin off bone inchicken thighs skin off bone in8
View on Jackie Z goes low carb & low sodium
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