NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup brussels sprouts

0.5 cup carrots

0 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the vegetables on one side of the baking sheet and drizzle with half of the olive oil and a pinch of salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel and place it on the other side of the baking sheet.

• 5

  Rub the chicken with the remaining olive oil, then sprinkle the rosemary, thyme, garlic powder, onion powder, salt, and pepper over both the chicken and vegetables.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted vegetables.