NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

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

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Wash the Brussels sprouts, trim the ends, and slice them in half vertically.

• 3

  Pat the chicken thighs completely dry with a paper towel to ensure they roast properly rather than steam.

• 4

  In a large mixing bowl, combine the chicken thighs and halved Brussels sprouts.

• 5

  Drizzle with extra virgin olive oil and sprinkle with rosemary, thyme, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the Brussels sprouts are cut-side down for maximum browning.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sprouts are tender and charred.

• 9

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.