NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup brussels sprouts

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp dried thyme

PREPARATION

• 1

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

• 2

  Trim and halve the brussels sprouts and peel and slice the carrots into 1/2-inch thick rounds.

• 3

  Toss the vegetables on the baking sheet with 1/2 tablespoon of olive oil, 1/4 teaspoon of sea salt, and a pinch of black pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and show golden caramelized edges.

• 5

  While the vegetables roast, pat the chicken breast dry and season both sides with the garlic powder, smoked paprika, dried thyme, and the remaining salt and pepper.

• 6

  Heat the remaining 1/2 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 3 minutes before slicing and serving alongside the warm roasted vegetables.