NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

1 cup Brussels sprouts

0.5 cup carrots

0.5 cup sweet potato

1 clove 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

  Prep the vegetables by trimming and halving the Brussels sprouts, peeling and slicing the carrots into rounds, and dicing the sweet potato into 1-inch cubes.

• 3

  In a large mixing bowl, toss the prepared vegetables with 0.5 tablespoon of olive oil, minced garlic, and half of the salt and pepper.

• 4

  Spread the vegetable mixture in a single layer across the baking sheet, leaving space in the center for the chicken.

• 5

  Pat the chicken breast dry with a paper towel and rub it with the remaining 0.25 tablespoon of olive oil, rosemary, thyme, and the remaining salt and pepper.

• 6

  Place the chicken breast in the center of the baking sheet and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it tender and juicy.

• 8

  Serve the sliced chicken alongside the roasted vegetables while warm.