NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim and halve the Brussels sprouts and slice the carrots into half-inch rounds.

• 3

  Toss the vegetables with half of the olive oil, a pinch of sea salt, and a pinch of black pepper on a parchment-lined baking sheet.

• 4

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

• 5

  While the vegetables roast, season the chicken breast on both sides with dried thyme and the remaining salt and pepper.

• 6

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

• 7

  Place the chicken in the pan and sear for 6-7 minutes per side until golden and the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the pan during the final minute of cooking to infuse the chicken with flavor.

• 9

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