NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 cup brussels sprouts

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Peel and chop the sweet potato and carrots into 1/2-inch pieces, and halve the Brussels sprouts, adding them to the bowl with the chicken.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with sea salt, black pepper, garlic powder, and dried thyme.

• 5

  Toss everything thoroughly until the ingredients are evenly coated in the oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the vegetables to roast rather than steam.

• 7

  Roast for 25-30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with golden, caramelized edges.

• 8

  Remove from the oven and serve immediately while warm.