NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup Brussels sprouts

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into 1-inch cubes and halve the Brussels sprouts.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 4

  In a large bowl, toss the sweet potatoes and Brussels sprouts with half of the olive oil, sea salt, and black pepper.

• 5

  Place the chicken breast on the baking sheet and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

• 6

  Arrange the seasoned vegetables around the chicken in a single layer on the prepared sheet.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.