NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Brussels sprouts

1 medium Sweet potato

1 cup Carrots

0.25 tbsp Extra virgin olive oil

0.5 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 large baking sheet with parchment paper.

• 2

  Prepare the vegetables by cubing the sweet potato, slicing the carrots, and halving the Brussels sprouts.

• 3

  Place the vegetables on the baking sheet, drizzle with 0.5 tablespoons of olive oil, and season with half of the salt and pepper.

• 4

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

• 5

  While the vegetables roast, season the chicken breast with the remaining salt, pepper, garlic powder, and dried thyme.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a cast-iron skillet over medium-high heat.

• 7

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

• 8

  Let the chicken rest for 3 minutes before serving alongside the warm roasted vegetables.