NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup Brussels sprouts

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and slice them in half; dice the sweet potato into uniform 1/2-inch cubes.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, black pepper, and the zest and juice of the half lemon.

• 5

  Add the chicken, Brussels sprouts, and sweet potatoes to the bowl, tossing thoroughly until every piece is coated in the herb marinade.

• 6

  Spread the mixture in a single layer across the prepared sheet pan, ensuring the ingredients are not crowded so they roast rather than steam.

• 7

  Roast for 20-25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the Brussels sprouts have developed golden, crispy edges.

• 8

  Remove from the oven and serve immediately, finishing with an optional extra squeeze of fresh lemon for brightness.