Herb Roasted Chicken and Vegetables


Confession: when I signed up for Beach Body, all I knew about were the insane workouts. I knew the people with the great success stories must have gone on a strict diet, but I didn’t realize that no… actually… they didn’t go on a crazy diet. They just followed their own personalized meal plan that they did not even pay extra for. The entire meal plan, thousands of recipes, and more were right here at my fingertips and I didn’t realize it until 2 months into BeachBody.

Now, I RELY on my meal plan to keep what I’m eating and how much I’m eating in CHECK! And it WORKS! Very well. And my favorite thing about it is that I get to eat dessert every single day!

I HAVE to tell you guys about this brand of frozen yogurt real fast before I share this recipe. This frozen yogurt has replaced ice cream in my life. I no longer care for Blue Bell (I know, SEND THE FLYING MONKEYS!!). THAT’S how GOOD it is, y’all!! It’s called KEMPS Yo 2 and it’s…. sent straight from the dairy gods above. OH my God I cannot even.

Check out my favorite flavor here

Ok, back to this healthy recipe right at 430 calories (not bad!). It’s incredible filling, too, you’ll probably have to skip dessert!

Now, I will say this is my personalized serving size here. My calorie intake for the day will probably be different than yours, so make sure you go to beachbodycoach.com and click on the Eat Smart tab to get your personalized meal plan. Or if you’re watching your calories and 430 for dinner sounds perfect, then keep reading fam!!

Here’s a shot of the veggies I used for this recipe. These are all pre-measured out just for me 😀

I tossed the eggplant and onion with extra virgin olive oil and seasonings to taste!

Once your veggies and the chicken is prepped, you cook everything all at once! Easy prep, and easy clean up. I’m all about it!


Add in the roasted potato for your good serving of carb and you’re done.

Such an easy, delicious, and healthy dinner. It’s amazing!

Stay tuned for more healthy recipes like this one!



  • 4 ounces skinless boneless chicken breast
  • 1/4 eggplant
  • 1/4 cup onions, chopped
  • 1 teaspoon fresh garlic cloves, chopped
  • 1 teaspoon extra virgin olive oil
  • 1/2 tomato
  • 1/8 teaspoon dried ground basil
  • 1/8 teaspoon ground oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  1. Preheat oven to 450°F.
  2. Rinse chicken breast, remove any visible fat, and pat dry with a paper towel. Place in the middle of a baking pan lightly coated with non-stick cooking spray.
  3. Wash and peel the eggplant with a vegetable peeler and cut into 1-inch pieces . Place the eggplant, onion and garlic in a large bowl.
  4. Drizzle with olive oil and stir lightly to combine. Spread the vegetables around the chicken.
  5. Chop the tomato coarsely; place on top of the vegetables.
  6. Sprinkle chicken with basil, oregano, salt and pepper to taste. Roast in the oven for 10 minutes. Turn the chicken and gently stir the vegetable mixture. Return to oven and roast for an additional 10 to 15 minutes, or until chicken is no longer pink inside and the vegetables are tender.

Garlic Roast Potatoes 


  • 3/4 cup potatoes, diced
  • 1/3 cup onions, chopped
  • 1 teaspoon fresh garlic cloves, chopped
  • 1 teaspoon extra virgin olive oil


  1. Preheat oven to 400°. Coat a baking sheet with cooking spray.
  2. Toss potatoes, onions and garlic and olive oil. Season as desired with salt and pepper. Place on baking sheet in single layer.
  3. Bake potatoes for approximately 30-45 minutes or until potatoes are golden and tender.


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