NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded rotisserie chicken breast

1 cup Brussels sprouts

1 medium carrot

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp dried oregano

1 tbsp balsamic glaze

PREPARATION

• 1

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

• 2

  Prepare the vegetables by halving the Brussels sprouts and slicing the carrot into 1/4-inch thick rounds.

• 3

  In a large bowl, toss the Brussels sprouts and carrots with the extra virgin olive oil, sea salt, black pepper, garlic powder, and dried oregano until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded so they roast properly rather than steam.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the edges are golden brown.

• 6

  During the last 5 minutes of roasting, add the shredded rotisserie chicken to one side of the pan to warm it through.

• 7

  Remove from the oven, transfer the chicken and vegetables to a plate, and drizzle with the balsamic glaze before serving.