NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 cup brussels sprouts

0.5 tbsp avocado oil

0.5 tsp turmeric

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into 1-inch chunks, then halve the Brussels sprouts.

• 3

  In a large mixing bowl, toss the prepared vegetables with half of the avocado oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Rub the chicken breast with the remaining avocado oil, turmeric, and garlic powder until the surface is evenly coated and bright gold.

• 5

  Arrange the seasoned chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep it juicy.