NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tbsp olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 cup Brussels sprouts

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  Prepare the vegetables by slicing the Brussels sprouts in half and cutting the sweet potato into 1-inch thick wedges.

• 3

  Place the chicken breast, Brussels sprouts, and sweet potato wedges on the prepared sheet pan in a single layer.

• 4

  Drizzle the olive oil over the chicken and vegetables, ensuring everything is lightly coated.

• 5

  Sprinkle the dried oregano, dried thyme, garlic powder, sea salt, and black pepper evenly over all components.

• 6

  Squeeze the juice of the lemon half over the chicken and vegetables, then place the squeezed lemon rind on the pan to infuse more flavor during roasting.

• 7

  Toss the vegetables gently to distribute the seasonings, then arrange the chicken in the center of the pan.

• 8

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden-brown and tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.