NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup Brussels sprouts

0.5 cup carrots

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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

  Trim any excess fat from the chicken thighs and halve the Brussels sprouts, then slice the carrots into rounds.

• 3

  In a large mixing bowl, combine the chicken, Brussels sprouts, and carrots with the extra virgin olive oil, minced garlic, rosemary, and thyme.

• 4

  Sprinkle the sea salt and black pepper over the mixture and toss thoroughly until everything is evenly coated in oil and seasoning.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure maximum juiciness.