NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 cup Brussels sprouts

0.5 cup sweet potato

1 medium carrot

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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 rimmed baking sheet with parchment paper.

• 2

  Prepare the vegetables by halving the Brussels sprouts, peeling and cubing the sweet potato into half-inch pieces, and slicing the carrot into rounds.

• 3

  Pat the chicken breast dry with a paper towel to ensure the herbs stick and the skin gets a nice golden color.

• 4

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

• 5

  Place the chicken and all the prepared vegetables onto the baking sheet, then drizzle with the herb oil mixture.

• 6

  Toss the vegetables to coat thoroughly and rub the remaining oil over both sides of the chicken breast.

• 7

  Spread the ingredients out in a single layer, ensuring the chicken is not crowded by the vegetables.

• 8

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

• 9

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

• 10

  Serve the sliced chicken alongside the roasted vegetables for a complete, clean-eating meal.