NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup brussels sprouts

1 cup carrots

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 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

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

• 3

  Pat the chicken breast dry with paper towels and cut into one-inch bite-sized pieces to ensure even cooking with the vegetables.

• 4

  In a large mixing bowl, combine the chicken pieces, brussels sprouts, carrots, and red onion wedges.

• 5

  Drizzle the extra virgin olive oil over the mixture and sprinkle with dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herb seasoning.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so the vegetables can properly caramelize.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and golden brown.

• 9

  Remove from the oven and let rest for two minutes before serving to keep the chicken juicy.