Roasted Chicken Plate with Carrot Salad, Broccoli & Boiled Eggs
Description
This Roasted Chicken Plate is a clean, nourishing meal that brings together juicy oven-roasted chicken, crisp steamed broccoli, protein-rich boiled eggs, and a refreshing carrot salad. It’s ideal for a healthy lunch or dinner, offering a great balance of protein, fiber, and natural flavors. Simple seasonings let the ingredients shine, making it perfect for meal prep or a light yet satisfying plate.
Time Breakdown
Prep Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: ~55 minutes
Ingredients (Serves 2)
Roasted Chicken
2 chicken leg quarters or 2 bone-in chicken breasts
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
¾ tsp salt
½ tsp dried oregano or thyme
½ tsp lemon juice or vinegar
Carrot Salad
2 medium carrots, grated
1 tbsp olive oil
1 tbsp lemon juice
Salt, to taste
Pinch of black pepper
Optional: chopped parsley or coriander
Broccoli
1½ cups broccoli florets
Pinch of salt
Boiled Eggs
2–3 eggs
Instructions
Roast the Chicken
Preheat oven to 200°C (390°F).
In a bowl, mix olive oil, paprika, garlic powder, salt, pepper, oregano, and lemon juice.
Rub the mixture evenly over the chicken.
Place chicken on a lined baking tray.
Roast for 35–40 minutes, turning once halfway, until golden and fully cooked (internal temp 75°C / 165°F).
Rest for 5 minutes before serving.
Prepare the Boiled Eggs
Place eggs in a saucepan and cover with water.
Bring to a boil, then simmer for 9–10 minutes.
Transfer to cold water, peel, and slice in halves.
Cook the Broccoli
Steam broccoli for 4–5 minutes until tender-crisp.
Sprinkle lightly with salt.
Make the Carrot Salad
Combine grated carrots with olive oil, lemon juice, salt, and pepper.
Toss well and finish with fresh herbs if using.
How to Serve
Arrange roasted chicken on a plate with a portion of broccoli, carrot salad on the side, and halved boiled eggs. Drizzle with a little extra olive oil or lemon juice if desired.
Questions & Answers
Q1: Can I use boneless chicken instead?
Yes! Boneless chicken breasts roast faster—cook for 22–25 minutes at the same temperature.
Q2: Can this be made ahead for meal prep?
Absolutely. Store components separately in airtight containers for up to 3 days in the fridge.
Q3: What dressing variations work for the carrot salad?
You can add Greek yogurt, honey-mustard, or a pinch of cumin for extra flavor.
Q4: Is this dish good for weight-loss or high-protein diets?
Yes. It’s high in protein, low in refined carbs, and rich in vegetables.
Q5: Can I pan-roast the chicken instead of baking?
Yes—sear in a skillet, then cover and cook on low heat for 25–30 minutes, turning occasionally.