NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

1 cup carrots

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the ends off the Brussels sprouts and slicing them in half; peel the carrots and cut them into 1/2-inch thick rounds.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the prepared Brussels sprouts and carrots on the other side in a single layer.

• 4

  Drizzle the olive oil evenly over the chicken and the vegetables.

• 5

  Sprinkle the rosemary, thyme, garlic powder, sea salt, and black pepper over everything.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated, and rub the seasoning into both sides of the chicken breast.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden-brown edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to maintain juiciness.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.