NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 cup Brussels sprouts

1 medium carrot

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Trim the ends off the Brussels sprouts and halve them, then peel and slice the carrot into rounds.

• 3

  Toss the vegetables on the prepared baking sheet with half of the olive oil, sea salt, and black pepper.

• 4

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

• 5

  While vegetables roast, pat the chicken thighs dry with a paper towel and season both sides with the remaining salt, pepper, garlic powder, and dried thyme.

• 6

  Heat the remaining olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Allow the chicken to rest for a few minutes before serving alongside the roasted vegetables.