NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic 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

  Prepare the vegetables by trimming and halving the Brussels sprouts, peeling and slicing carrots into 1/2-inch rounds, and cutting the red onion into thick wedges.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the prepared vegetables in a single layer.

• 4

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

• 5

  Whisk the dried rosemary, thyme, garlic powder, sea salt, and black pepper together in a small bowl, then sprinkle the mixture over everything on the tray.

• 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.

• 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 caramelized edges.

• 8

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

• 9

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