NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

0.5 whole lemon

1.5 cups Brussels sprouts

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the ends off the Brussels sprouts and slice them in half vertically; mince the garlic cloves finely.

• 3

  In a small mixing bowl, whisk together the olive oil, the juice from the half lemon, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the halved Brussels sprouts onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sprouts are tender with caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to maintain maximum juiciness.