NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup Brussels sprouts

1 cup carrots

0.5 tsp ground turmeric

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 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.

• 2

  Slice the carrots into 1/2-inch rounds and halve the Brussels sprouts, removing any tough outer leaves.

• 3

  Cut the chicken breast into even 1-inch cubes to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, whisk together the olive oil, turmeric, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken, carrots, and Brussels sprouts to the bowl and toss thoroughly until every piece is coated in the golden spice mixture.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring enough space between pieces for roasting rather than steaming.

• 7

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.

• 8

  Remove from the oven and let rest for 2 minutes before serving to keep the chicken juicy.