NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

0.5 cup brussels sprouts

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the sweet potato and carrots into 1/2-inch cubes and halve the Brussels sprouts to ensure even roasting.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and arrange the chopped vegetables in a single layer on the other side.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing the vegetables with your hands or tongs to coat them thoroughly.

• 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 golden-brown.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing into strips and serving alongside the roasted root vegetables.