NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.5 cup Red onion

0.5 tsp Olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic vinegar

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a large heavy-duty rimmed baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the olive oil, dried rosemary, dried thyme, garlic powder, sea salt, and black pepper to create a concentrated herb rub.

• 3

  Pat the chicken breasts dry with a paper towel and rub half of the herb mixture thoroughly over all sides of the meat; let sit for 15 minutes to marinate.

• 4

  While the chicken marinates, trim the Brussels sprouts and halve them, peel and slice the carrots into coins, and cut the red onion into uniform wedges.

• 5

  Place the prepared vegetables in a large mixing bowl and toss with the remaining herb mixture until every piece is glistening and well-seasoned.

• 6

  Arrange the chicken and vegetables in a single layer on the baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 7

  Bake for 35 to 40 minutes, rotating the pan halfway through, until the chicken is golden and the vegetables are caramelized and tender.

• 8

  Whisk the balsamic vinegar and lemon juice together, then drizzle over the pan immediately before serving to add a sophisticated, acidic punch.