Anti-Inflammatory Herb-Roasted Chicken Breast
This anti-inflammatory herb-roasted chicken breast recipe is designed for maximum nutrition, satiety, and taste while strictly avoiding common allergens, grains, dairy, eggs, sugars, and processed ingredients. Tender chicken breasts are infused with fresh rosemary, thyme, and bright lemon zest, then roasted to juicy perfection. Paired with simple, fiber-rich sides of sautéed zucchini and crisp asparagus, this meal delivers a high-protein, low-carb profile that supports weight management, gut health, and inflammation reduction. Easy to prepare in under 30 minutes, it’s ideal for anyone seeking flavorful, wholesome meals aligned with strict dietary restrictions and optimal health.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Yield
4 servings
Serving Size
1 plate (350 grams)
Boneless, skinless chicken breast
Preferably organic and pasture-raised
Olive oil
Extra virgin
Fresh rosemary
Finely chopped
Fresh thyme
Finely chopped
Lemon zest
Organic preferred
Sea salt
Freshly ground black pepper
Zucchini
Sliced into rounds
Asparagus
Trimmed
Steps
Nutrition Facts
Calories per Serving
320
Total Fat
13g
Saturated Fat
2g
Trans Fat
0g
Monounsaturated Fat
9g
Polyunsaturated Fat
1g
Cholesterol
85mg
Sodium
480mg
Total Carbohydrates
7g
Dietary Fiber
3g
Soluble Fiber
1g
Insoluble Fiber
2g
Total Sugars
4g
Added Sugars
0g
Sugar Alcohols
0g
Protein
45g
Calcium
44mg
Iron
2.2mg
Potassium
950mg
Vitamin A
420mcg
Vitamin C
26mg
Phosphorus
440mg