NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and slice them in half; peel the carrots and cut them into 1-inch thick coins.

• 3

  Mince the garlic cloves finely and set aside.

• 4

  In a large mixing bowl, combine the chicken breast, halved Brussels sprouts, and carrot coins.

• 5

  Drizzle the olive oil over the mixture and add the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken pieces are not covered by the vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 10

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.