NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked white rice

1.5 cup Brussels sprouts

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.25 tsp dried thyme

0.25 tsp dried rosemary

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.

• 2

  Trim the ends off the Brussels sprouts and slice them in half vertically.

• 3

  In a mixing bowl, toss the Brussels sprouts with half of the olive oil, minced garlic, lemon juice, half of the sea salt, and half of the black pepper.

• 4

  Pat the chicken breast dry and rub it with the remaining olive oil, dried thyme, dried rosemary, and the rest of the salt and pepper.

• 5

  Place the chicken and the Brussels sprouts in a single layer on the prepared baking sheet.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sprouts are caramelized and tender.

• 7

  Allow the chicken to rest for 5 minutes before slicing.

• 8

  Serve the sliced chicken and roasted sprouts over the warm, fluffy cooked white rice.