NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup carrots

0.5 cup brussels sprouts

0.5 cup red potato

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried 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.

• 2

  Chop the red potato and carrots into half-inch cubes and halve the brussels sprouts for even roasting.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the chopped vegetables into a large mixing bowl.

• 5

  Pour the garlic-herb oil over the chicken and vegetables, tossing until every piece is well-coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is in the center.

• 7

  Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are golden.

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the tender roasted root vegetables.