NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.5 cup Red onion

1.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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.

• 2

  Trim the woody ends off the brussels sprouts and cut them in half; peel the carrots and slice into half-inch rounds, and roughly chop the red onion into large chunks.

• 3

  Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer, ensuring they are not overcrowded.

• 4

  Mince the garlic cloves and sprinkle them over the chicken and vegetables along with the dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle the extra virgin olive oil over everything and use your hands or tongs to toss until every piece is thoroughly and evenly coated.

• 6

  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 with golden-brown edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately with the roasted vegetables.