NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 medium carrot

0.5 medium red onion

0.75 tbsp olive oil

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim and halve the Brussels sprouts, slice the carrot into rounds, and cut the red onion into thick wedges.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and have developed charred, crispy edges.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with garlic powder, smoked paprika, and the remaining salt and pepper.

• 6

  Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

• 7

  Drizzle the honey over the chicken during the final minute of searing, turning the breast to coat it in a glossy, golden glaze.

• 8

  Plate the seared chicken alongside the roasted vegetable medley and serve immediately.