NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried rosemary

PREPARATION

• 1

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

• 2

  Trim and halve the Brussels sprouts, slice the carrots into rounds, and roughly chop the red onion.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and season with a pinch of salt and pepper.

• 4

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

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with garlic powder, dried rosemary, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a cast-iron or stainless steel skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

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

• 9

  Plate the sliced chicken alongside the roasted vegetable medley and serve immediately.