NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 cup Brussels sprouts

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the ends of the Brussels sprouts and slicing them in half, then dicing the red bell pepper and red onion into 1-inch pieces.

• 3

  Place the chicken breast and all the chopped vegetables onto the prepared sheet pan in a single layer.

• 4

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

• 5

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the oil and herb mixture.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

• 7

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