NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup brussels sprouts

0.75 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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

  Peel and dice the sweet potato into 1-inch cubes, slice the carrots into rounds, and trim and halve the Brussels sprouts.

• 3

  In a mixing bowl, toss the prepared vegetables with 0.5 tablespoon of olive oil, half of the minced garlic, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining 0.25 tablespoon of olive oil, the rest of the garlic, chopped rosemary, and thyme.

• 6

  Place the chicken breast on the other side of the baking sheet.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and flavorful.