NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

0.5 cup sweet potato

0.75 tbsp extra virgin olive oil

1 clove 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 baking sheet with parchment paper.

• 2

  Prepare the vegetables by halving the Brussels sprouts, slicing the carrots into rounds, and cubing the sweet potato into 1/2-inch pieces.

• 3

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

• 4

  Pat the chicken breast dry and slice it into even 1-inch strips or bite-sized pieces.

• 5

  Add the chicken and all the vegetables to the bowl with the oil and herb mixture, tossing thoroughly until everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper browning.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and golden-brown.

• 8

  Remove from the oven and let the chicken rest for 2 minutes before serving to ensure it stays juicy.