NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the ends off the Brussels sprouts and halve them, slice the carrots into half-inch rounds, and roughly chop the red onion into bite-sized pieces.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  Place the chicken breast in the center of the baking sheet and surround it with the prepared vegetables.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated in oil and seasoning, and rub the seasoning into both sides of the chicken.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 8

  Allow the chicken to rest for 5 minutes before slicing it against the grain and serving it alongside the roasted vegetables.