NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

1 tbsp extra virgin olive oil

0.5 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) and line a baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and cut them in half; peel and slice the carrots into 1/2-inch thick rounds.

• 3

  Place the vegetables on the baking sheet, drizzle with 0.5 tbsp of olive oil, and sprinkle with half of the salt, pepper, and thyme. Toss to coat evenly.

• 4

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

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat. Once hot, add the chicken breast.

• 7

  Sear the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Add the minced garlic to the pan during the last 2 minutes of cooking for extra flavor.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetables for a clean, nutrient-dense meal.