NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and whisk them in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 3

  Trim the ends off the Brussels sprouts and slice them in half; peel the carrots and slice them into half-inch thick coins.

• 4

  Place the chicken breast on one side of the baking sheet and the prepared vegetables on the other side.

• 5

  Brush the herb oil mixture generously over the chicken and drizzle the remaining oil over the vegetables, tossing them to coat thoroughly.

• 6

  Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 7

  Remove from the oven and drizzle the fresh lemon juice over the entire tray to brighten the flavors before serving.