NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken breast

0 tbsp Olive oil

0.75 cup Brussels sprouts

0.5 cup Carrots

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a large ceramic baking dish with a tiny bit of oil.

• 2

  Trim the Brussels sprouts and halve them, then peel and slice the carrots into half-inch rounds.

• 3

  Pat the chicken breast dry with a paper towel to ensure the herbs stick and the skin gets a nice texture.

• 4

  In a small bowl, combine the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

• 5

  Place the chicken and vegetables in the baking dish, drizzle with olive oil, and toss the vegetables to coat.

• 6

  Rub the herb mixture evenly over both sides of the chicken and sprinkle the remaining seasoning over the vegetables.

• 7

  Arrange the chicken in the center of the dish with the vegetables surrounding it in a single layer.

• 8

  Bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then garnish with fresh parsley.