NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

1 medium sweet potato

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp garlic powder

1 tsp onion powder

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into 1/2-inch cubes, slice the carrots into rounds, and halve the Brussels sprouts.

• 3

  Place the chicken breast and chopped vegetables on the baking sheet.

• 4

  Drizzle everything with avocado oil and sprinkle evenly with sea salt, black pepper, dried rosemary, garlic powder, and onion powder.

• 5

  Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.

• 6

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy.