NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 tbsp avocado oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup Brussels sprouts

1 medium carrot

1 cup cauliflower florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Prepare the vegetables by trimming the ends off the Brussels sprouts and halving them, slicing the carrot into 1/2-inch rounds, and breaking the cauliflower into bite-sized florets.

• 3

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

• 4

  Drizzle the avocado oil over the chicken and vegetables.

• 5

  Evenly sprinkle the rosemary, thyme, garlic powder, sea salt, and black pepper over everything.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated, and rub the seasoning into both sides of the chicken.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.