NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

0.25 cup red onion

1.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Trim the Brussels sprouts and cut them in half, then slice the carrots into 1/2-inch rounds and the red onion into small wedges.

• 3

  In a large bowl, toss the Brussels sprouts, carrots, and onion with 1 tablespoon of olive oil, dried thyme, half of the salt, and half of the pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until tender and caramelized.

• 5

  While the vegetables roast, pat the chicken breast dry with paper towels and season both sides with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes on the first side until a golden crust forms, then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the pan during the last 60 seconds of cooking, stirring constantly to avoid burning.

• 9

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

• 10

  Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over the entire dish.