NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.5 cup carrots

1 cup Brussels sprouts

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by dicing the sweet potato and carrots into 1/2-inch cubes and halving the Brussels sprouts.

• 3

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

• 4

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

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, rosemary, sea salt, and black pepper, tossing well to ensure everything is evenly coated.

• 6

  Spread the mixture in a single layer on the baking sheet, ensuring the chicken and vegetables are not crowded so they roast rather than steam.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to retain its juices, then serve immediately.