NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Olive oil

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 baking sheet with parchment paper to prevent sticking without using extra fats.

• 2

  Trim the ends off the Brussels sprouts and halve them; peel the carrots and slice them into 1-inch thick coins.

• 3

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

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Toss the vegetables with your hands or tongs to ensure they are well-coated in the oil and herbs, then arrange everything in a single layer.

• 6

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

• 7

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