NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

1 cup carrots

PREPARATION

• 1

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

• 2

  Trim the ends off the Brussels sprouts and slice them in half, then peel the carrots and cut them into one-inch rounds.

• 3

  Finely mince the garlic cloves along with the fresh rosemary and thyme leaves.

• 4

  Place the chicken breast, halved Brussels sprouts, and sliced carrots onto the prepared baking sheet.

• 5

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

• 6

  Toss the vegetables and rub the chicken thoroughly to ensure every piece is well-coated with the oil and seasonings.

• 7

  Spread the ingredients out into a single layer and roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.