A sweet marinade for chicken served with a healthy selection of roast vegetables.
Prep Time: 5 min | Cook Time: 40 mins | Kcal 230 | Protein: 30g | Carbs: 15g | Fat: 5g | Yield: 4 Portions
Recipe by: | *Nutrition values per portion
How To Make Low Carb Rosemary Chicken
- Add the ingredients for the marinade together in a bowl. Mix and add the chicken and leave covered in the fridge for 2-3 hours.
- Chop all of the vegetables and add to a roasting tray with a drizzle of olive oil and a good lug of balsamic vinegar.
- Place chicken on a separate roasting tray and cover with foil.
- Place the vegetables and chicken into the oven for 40mins at 200oc or until cooked.
- 4 Chicken Breasts
- 3 tbsp. Olive Oil
- 3 tbsp. Balsamic Vinegar
- 3 tbsp. Honey
- 3 tbsp. Lemon Juice
- 2 tbsp. Rosemary
- 2 Red Onions Quartered
- 2 Green Peppers
- 2 Red Peppers
- 2 Carrots