NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Brussels sprouts

0.75 cup Carrots

0.5 tbsp Grass-fed butter

1 slice Sourdough bread

1 tbsp Cheese spread

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Dried rosemary

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim the Brussels sprouts and peel the carrots, then cut them into bite-sized pieces.

• 3

  Place the chicken breast, Brussels sprouts, and carrots on the baking sheet.

• 4

  Melt the grass-fed butter and drizzle it over the chicken and vegetables.

• 5

  Sprinkle the sea salt, black pepper, dried thyme, dried rosemary, and garlic powder evenly over everything.

• 6

  Toss the vegetables to coat and ensure the chicken is well-seasoned on both sides.

• 7

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

• 8

  While the chicken rests, toast the sourdough bread and spread the cheese spread over it.

• 9

  Slice the avocado and serve it alongside the roasted chicken, vegetables, and toast.