Herb-Roasted Chicken with Avocado & Garlic Zucchini Greens

Anti-Inflammatory • Gluten-Free • Low-Carb • Heart-Healthy Dinner

Description

This Herb-Roasted Chicken with Avocado & Garlic Zucchini Greens is a vibrant, nutrient-dense meal designed for an anti-inflammatory lifestyle. Juicy, herb-seasoned chicken breast pairs beautifully with omega-3-rich avocado, garlic-sautéed zucchini, tender broccolini, and crisp asparagus. Packed with lean protein, healthy fats, and antioxidant-rich vegetables, this dish supports weight loss, gut health, heart health, and clean eating goals—without sacrificing flavor.

Perfect for a high-protein dinner, keto-friendly meal, or meal-prep recipe.

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Ingredients (Serves 2–3)

Herb-Roasted Chicken

• 2 boneless, skinless chicken breasts

• 1½ tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp smoked paprika

• ½ tsp turmeric (anti-inflammatory boost)

• ½ tsp sea salt

• ½ tsp freshly ground black pepper

• 1 tsp fresh lemon juice

Garlic Zucchini Greens & Veggies

• 2 medium zucchinis, sliced

• 1 cup broccolini

• 1 cup asparagus spears

• 2 cloves garlic, minced

• 1 tbsp olive oil or avocado oil

• 1 tbsp low-sodium tamari or coconut aminos

• 1 tsp sesame seeds

• Red chili flakes (optional)

To Serve

• 1 ripe avocado, halved

• Microgreens or sprouts

• Extra lemon wedges

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Instructions

1. Roast the Chicken

1. Preheat oven to 400°F (200°C).

2. Rub chicken with olive oil, oregano, thyme, paprika, turmeric, salt, pepper, and lemon juice.

3. Place on a lined baking sheet and roast for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

4. Rest for 5 minutes, then slice.

2. Sauté the Vegetables

1. Heat oil in a large skillet over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Add zucchini, broccolini, and asparagus.

4. Cook for 5–7 minutes, tossing gently until tender-crisp.

5. Finish with tamari, sesame seeds, and chili flakes.

3. Assemble

Arrange sliced chicken, sautéed vegetables, and avocado on a plate. Garnish with microgreens and cracked black pepper.

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Serving Suggestions

• Serve over cauliflower rice for a low-carb, keto dinner

• Pair with quinoa or farro for a balanced anti-inflammatory grain bowl

• Add a tahini-lemon drizzle for Mediterranean flair

• Enjoy cold as a healthy meal-prep lunch

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Variations & Substitutions

• Vegan Option: Swap chicken for roasted chickpeas or grilled tofu

• Mediterranean Style: Add olives, cherry tomatoes, and feta

• Spicy Metabolism Boost: Add harissa or chili oil

• Paleo/Keto: Skip tamari and use sea salt + lemon

• High-Protein Upgrade: Add a soft-boiled egg or hemp seeds

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Nutrition Information (Approx. per serving)

• Calories: 420–450

• Protein: 38–42g

• Healthy Fats: 28g

• Carbohydrates: 14–18g (low net carbs)

• Fiber: 8–10g

• Sugar: <4g

Rich in:
✔ Omega-3 fatty acids
✔ Vitamin E
✔ Magnesium
✔ Antioxidants
✔ Anti-inflammatory compounds (turmeric, garlic, olive oil)

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Related Questions (SEO-Optimized)

Is this recipe good for an anti-inflammatory diet?
Yes—this meal uses proven anti-inflammatory foods like olive oil, turmeric, garlic, avocado, and green vegetables.

Is this recipe keto or low-carb friendly?
Absolutely. It’s naturally low-carb, keto-approved, and gluten-free.

Can I use chicken thighs instead of breasts?
Yes—chicken thighs add extra juiciness and healthy fats.

Is this good for weight loss?
Yes. High protein, fiber, and healthy fats help control appetite and stabilize blood sugar.

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Final Thoughts

This Herb-Roasted Chicken with Avocado & Garlic Zucchini Greens is more than just a healthy dinner—it’s a functional, anti-inflammatory recipe that fits seamlessly into clean eating, weight loss, heart-healthy, and low-carb lifestyles. It’s quick enough for weeknights, elegant enough for guests, and powerful enough to support long-term wellness.