NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup Brussels sprouts

1 medium carrot

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure a golden sear, then season both sides with half of the salt and pepper.

• 3

  In a large bowl, toss the cubed sweet potato, halved Brussels sprouts, and sliced carrots with olive oil, minced garlic, rosemary, thyme, and the remaining salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 5

  Place the chicken breast in the middle of the vegetables.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.