NUTRITION

SERVINGS

INGREDIENTS

6 oz rotisserie chicken breast

1 cup Brussels sprouts

1 cup carrots

0.5 tbsp olive oil

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half, then slice the carrots into half-inch thick coins.

• 3

  Place the vegetables on the baking sheet and drizzle with olive oil, tossing to coat evenly.

• 4

  Sprinkle the vegetables with half of the dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until they are tender and show golden-brown caramelized edges.

• 6

  While the vegetables roast, slice the rotisserie chicken breast into thick strips and season with the remaining herbs.

• 7

  During the last 5 minutes of roasting, add the chicken to the baking sheet to warm through and develop a slight crisp.

• 8

  Divide the roasted vegetables and herb-seasoned chicken between plates and serve immediately.