NUTRITION

SERVINGS

INGREDIENTS

5.5 ounce chicken breast

1 cup Brussels sprouts

1 cup carrots

0.5 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by halving the Brussels sprouts, slicing the carrots into half-inch rounds, and cutting the red onion into thick wedges.

• 3

  Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.

• 4

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

• 5

  Toss the ingredients thoroughly with your hands or tongs to ensure every piece is well-coated in oil and seasonings.

• 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 fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute.

• 8

  Serve the sliced chicken alongside the roasted vegetables while warm.