NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Avocado oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Trim and halve the Brussels sprouts, slice the carrots into rounds, and cut the red onion into small wedges.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tablespoons of avocado oil, half the sea salt, and half the black pepper.

• 4

  Roast the vegetables in the oven for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden and crispy.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the garlic powder, dried thyme, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoons of avocado oil in a medium stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is beautifully browned.

• 8

  Remove the chicken from the pan and let it rest for 3-5 minutes to lock in the juices.

• 9

  Plate the chicken alongside the roasted vegetables and drizzle the balsamic vinegar over the entire dish before serving.