NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 cup Brussels sprouts

0.5 cup carrots

0.5 cup zucchini

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by halving the Brussels sprouts, slicing the carrots into rounds, and dicing the zucchini into thick half-moons.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the prepared vegetables on the sheet pan, ensuring they are in a single layer for even cooking.

• 5

  Drizzle the herb and lemon oil mixture over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top for extra flavor.