NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup Brussels sprouts

1 cup carrots

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming and halving the Brussels sprouts and slicing the carrots into 1/2-inch thick rounds.

• 3

  In a small mixing bowl, combine the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the herb-oil mixture over the chicken and vegetables, tossing the vegetables to coat and rubbing the oil into the chicken.

• 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 tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to maintain its moisture.