NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 cup carrots

1 cup Brussels sprouts

0.5 tbsp avocado oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large, rimmed baking sheet with unbleached parchment paper to prevent sticking without using extra fats.

• 2

  Dice the sweet potato and carrots into uniform 1/2-inch cubes and halve the Brussels sprouts to ensure everything cooks at the same rate.

• 3

  Slice the organic, air-chilled chicken breast into 1-inch chunks, which allows them to stay juicy while developing a nice exterior crust.

• 4

  In a large mixing bowl, combine the avocado oil with dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken and chopped vegetables to the bowl, using your hands or a spatula to coat every piece with the fragrant herb oil.

• 6

  Spread the mixture across the prepared baking sheet in a single layer, making sure there is plenty of space between pieces so they roast rather than steam.

• 7

  Roast for 25 to 30 minutes, giving the pan a good shake halfway through, until the chicken is cooked through and the vegetables are tender with caramelized edges.