NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

1.25 cups Sweet Potato (cut into fries)

1 cup Brussels Sprouts (halved)

1 tablespoon Extra Virgin Olive Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Dried Thyme

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut into thin, uniform fries, then halve the brussels sprouts.

• 3

  In a large bowl, toss the sweet potato fries and brussels sprouts with half of the olive oil, salt, and pepper.

• 4

  Rub the chicken breast with the remaining olive oil, dried rosemary, and dried thyme.

• 5

  Arrange the chicken breast in the center of the baking sheet and surround it with the prepared vegetables in a single layer.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.