NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

2 tsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

0.5 cup sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Prepare the vegetables by trimming the ends of the Brussels sprouts and slicing them in half, and peeling and cubing the sweet potato into 1/2-inch pieces.

• 4

  In a large mixing bowl, combine the chicken thighs, Brussels sprouts, and sweet potatoes.

• 5

  Drizzle with the olive oil and add the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs to ensure every piece is evenly coated in the oil and aromatics.

• 7

  Spread the mixture out in a single layer on the prepared baking sheet, making sure the chicken thighs are not covered by the vegetables to ensure even browning.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving to lock in the juices.