NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim and halve the Brussels sprouts, peel and slice the carrots into half-inch rounds, and cut the red onion into thick wedges.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and season with a pinch of salt and pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

  While vegetables roast, season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the chicken from the heat and drizzle with fresh lemon juice.

• 9

  Plate the chicken alongside the roasted vegetables and serve immediately.