NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the ends off the Brussels sprouts and slicing them in half lengthwise.

• 3

  Peel the carrots and slice them into 1-inch thick rounds, and chop the red onion into large, bite-sized wedges.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the Brussels sprouts, carrots, and onions on the other side.

• 5

  Drizzle the olive oil over both the chicken and the vegetables, ensuring everything is lightly coated.

• 6

  Evenly sprinkle the dried rosemary, thyme, garlic powder, sea salt, and black pepper over the entire tray.

• 7

  Use your hands or tongs to toss the vegetables in the oil and spices, and rub the seasoning into both sides of the chicken breast.

• 8

  Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 9

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing it against the grain.

• 10

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.