NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.25 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

4 oz sweet potato

0.5 tsp ghee

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into 1-inch cubes; halve the Brussels sprouts.

• 3

  Place the chicken thighs, sweet potatoes, and Brussels sprouts on the baking sheet.

• 4

  Mince the garlic and finely chop the rosemary and thyme.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with garlic, herbs, sea salt, and black pepper.

• 6

  Toss the vegetables to coat and ensure the chicken is well-seasoned on both sides.

• 7

  Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized.

• 8

  Transfer the roasted sweet potatoes to a bowl, add the ghee, and mash until smooth and velvety.

• 9

  Serve the roasted chicken and Brussels sprouts alongside the sweet potato mash.