This healthy roast dinner features lean steak (or chicken breast) with roasted root veg and a simple, flavourful gravy, all while keeping it around 370 calories per serving. A satisfying, balanced take on a traditional roast that won’t derail your healthy goals.
Ingredients (Serves 2)
-
2 lean rump or sirloin steaks (around 125g each) (or 2 skinless chicken breasts)
-
1 tbsp olive oil
-
1 garlic clove, finely chopped
-
1 tsp finely chopped rosemary or thyme
-
4 small potatoes, halved
-
2 carrots, halved lengthways
-
160g broccoli florets
-
1 tbsp plain flour
-
1 beef stock cube (or chicken stock cube if using chicken)
-
1 tsp soy sauce
Nutrition (Per Serving)
-
Calories: 370 kcal
-
Fat: 10g
-
Saturates: 3g
-
Carbohydrates: 31g
-
Sugars: 7g
-
Fibre: 6g
-
Protein: 38g
-
Salt: 1.2g
Method
-
Preheat the oven to 200C/180C fan/gas 6.
-
Rub half the olive oil over the steaks (or chicken breasts) along with the garlic and herbs. Set aside to marinate while you prep the veg.
-
Place the potatoes and carrots on a baking tray, drizzle with the remaining oil, season lightly, and roast for 30–35 minutes or until golden and tender.
-
Steam the broccoli for 4–5 minutes just before serving.
-
If using steak: Heat a non-stick frying pan over high heat. Sear the steaks for 2–3 minutes on each side (or cook to your liking), then set aside to rest.
If using chicken: Add the marinated chicken to a baking tray and roast in the oven for 25 minutes or until cooked through. -
For the gravy, put the flour in a small saucepan and whisk in 300ml water until smooth. Crumble in the stock cube (beef or chicken), add the soy sauce, bring to a boil, and simmer for 2–3 minutes until thickened.
-
Slice the steak or chicken and serve with the roasted veg, broccoli, and gravy.