NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the ends off the Brussels sprouts and halve them; peel the carrots and slice them into 1/2-inch thick rounds.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook evenly alongside the vegetables.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Place the chicken, Brussels sprouts, and carrots on the prepared baking sheet, then pour the lemon-herb mixture over the top.

• 6

  Toss everything thoroughly with your hands or tongs until well-coated, then spread into a single layer so nothing is crowded.

• 7

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are golden and tender.