NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 medium carrot

1 cup Brussels sprouts

0.5 tbsp avocado oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1-inch cubes, slice the carrot into rounds, and halve the Brussels sprouts.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large bowl, toss the prepared vegetables and garlic with half of the avocado oil, sea salt, black pepper, and chopped herbs.

• 5

  Rub the chicken breast with the remaining avocado oil and season both sides evenly with the rest of the salt, pepper, and herbs.

• 6

  Spread the vegetables in a single layer on the sheet pan and nestle the chicken breast in the center.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy and flavorful.