NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half; peel the carrots and slice them into thin rounds.

• 3

  Dice the chicken breast into uniform 1-inch pieces to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken, Brussels sprouts, and carrots to the bowl and toss thoroughly until every piece is well-coated with the herb mixture.

• 6

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded so they roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving hot.