NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and slice them in half; peel the carrots and cut them into half-inch thick rounds.

• 3

  Mince the garlic clove and whisk it in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, Brussels sprouts, and carrots on the baking sheet and drizzle the herb oil over everything.

• 5

  Toss the ingredients thoroughly with your hands or tongs to ensure an even coating of oil and spices.

• 6

  Spread the mixture into a single layer, ensuring the chicken is in the center and the vegetables are not overcrowded.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and flavorful.