NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

0.5 cup brussels sprouts

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1-inch cubes and halve the Brussels sprouts, ensuring they are uniform in size for even cooking.

• 3

  Place the chicken breast, sweet potato cubes, and Brussels sprouts onto the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with sea salt, black pepper, rosemary, thyme, and minced garlic.

• 5

  Toss all ingredients together with your hands or tongs until everything is thoroughly coated in oil and spices.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken has space and isn't crowded by the vegetables.

• 7

  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 fork-tender.

• 8

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