NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup brussels sprouts

1 cup carrots

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the ends and halving the Brussels sprouts, and slicing the carrots into half-inch rounds.

• 3

  Place the chicken breast and the prepared vegetables on the baking sheet in a single layer, ensuring they are not overcrowded.

• 4

  Mince the garlic and sprinkle it over the chicken and vegetables along with the dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle the olive oil and the juice from the half lemon over everything on the pan.

• 6

  Toss the vegetables and rub the chicken with your hands or tongs to ensure every piece is thoroughly and evenly coated in the oil and herbs.

• 7

  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 and golden.

• 8

  Remove from the oven and let the chicken rest for at least 5 minutes before slicing to lock in the juices.