NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.25 cup red onion

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the halved Brussels sprouts, sliced carrots, and red onion wedges with 0.5 tbsp of olive oil and half of the salt and thyme.

• 3

  Spread the vegetables in a single layer and roast for 20-25 minutes until tender and the edges are beautifully browned.

• 4

  While the vegetables roast, season the chicken breast evenly with the remaining salt, pepper, and thyme.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.

• 6

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

• 7

  Add the minced garlic to the pan during the final minute of cooking, tossing it in the pan juices until fragrant.

• 8

  Remove from heat, drizzle the chicken with fresh lemon juice, and serve immediately alongside the roasted vegetable medley.