NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin gets a beautiful golden-brown sear.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, rosemary, garlic powder, sea salt, and black pepper.

• 4

  Trim the ends of the Brussels sprouts and slice them in half, then peel and slice the carrots into half-inch rounds.

• 5

  Place the chicken breast and the prepared vegetables onto the sheet pan, ensuring they are spread out in a single layer.

• 6

  Drizzle the lemon-herb oil mixture over everything and use your hands or tongs to toss until the chicken and vegetables are thoroughly coated.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in the juices before serving.