NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the skin or surface gets a nice golden crisp.

• 3

  Trim the ends off the Brussels sprouts and halve them; peel and slice the carrots into half-inch rounds.

• 4

  In a large mixing bowl, toss the Brussels sprouts and carrots with half of the olive oil, half of the salt, and half of the pepper.

• 5

  In a small ramekin, whisk together the remaining olive oil, lemon juice, minced garlic, rosemary, and thyme.

• 6

  Arrange the vegetables on the baking sheet, leaving space in the center for the chicken breast.

• 7

  Place the chicken on the sheet and brush the lemon-herb mixture generously over the top and sides.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in the juices.