NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by trimming and halving the Brussels sprouts and slicing the carrots into uniform half-inch rounds.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, finely chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and prepared vegetables onto the sheet pan in a single, even layer.

• 5

  Drizzle the garlic-herb oil over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to maintain its moisture.