NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 cup Brussels sprouts

0.75 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Trim any excess fat from the chicken thighs and pat them dry with a paper towel to ensure a better sear.

• 3

  Halve the Brussels sprouts and place them in a large mixing bowl along with the chicken thighs.

• 4

  Mince the garlic and add it to the bowl along with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herb mixture.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the Brussels sprouts are placed cut-side down for maximum browning.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sprouts are tender and caramelized.

• 8

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors before serving.