NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup Brussels sprouts

1 cup carrots

1 tsp ground turmeric

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 trimming and halving the Brussels sprouts and slicing the carrots into half-inch thick rounds.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, ground turmeric, dried rosemary, dried thyme, minced garlic, sea salt, and black pepper.

• 4

  Place the chicken breast in the center of the sheet pan and arrange the Brussels sprouts and carrots in a single layer around it.

• 5

  Drizzle the golden herb oil over the chicken and vegetables, using a brush or your hands to ensure everything is evenly and thoroughly coated.

• 6

  Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy, caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing it into strips and serving with the roasted vegetables.