NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup Brussels sprouts

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

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into 1/2-inch cubes, then trim and halve the Brussels sprouts.

• 3

  Toss the sweet potatoes and sprouts on the baking sheet with 0.5 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp smoked paprika.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the sprouts are golden and crispy.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the remaining salt, pepper, garlic powder, and smoked paprika.

• 6

  Heat the remaining 0.5 tbsp olive oil in a cast-iron or heavy skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is beautifully browned.

• 8

  Transfer the chicken to a plate and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetables and garnish with finely chopped fresh rosemary.