NUTRITION

SERVINGS

INGREDIENTS

5.5 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

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the Brussels sprouts and carrots with half of the olive oil, half of the minced garlic, half of the rosemary, half of the thyme, and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until tender and caramelized.

• 5

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking the chicken, add the remaining garlic, rosemary, and thyme to the pan to release their aromatics.

• 9

  Drizzle the lemon juice over the chicken and vegetables before serving.