NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

1 cup Brussels sprouts

0.5 cup sweet potato

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Trim any excess fat from the chicken thighs and pat them dry with a paper towel to ensure a better sear.

• 3

  In a small mixing bowl, combine the extra virgin olive oil, sea salt, black pepper, dried rosemary, dried thyme, and garlic powder.

• 4

  Place the chicken thighs, halved Brussels sprouts, and cubed sweet potatoes onto the prepared baking sheet.

• 5

  Pour the herb and oil mixture over the chicken and vegetables, tossing thoroughly to ensure every piece is well coated.

• 6

  Arrange the ingredients in a single layer, making sure the chicken pieces are not touching the vegetables to allow for proper browning.

• 7

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and finish with a bright squeeze of fresh lemon juice over the entire tray before serving.