NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup brussels sprouts

1 small sweet potato

PREPARATION

• 1

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

• 2

  Mince the garlic, rosemary, and thyme, then combine in a small bowl with half of the olive oil, salt, and pepper.

• 3

  Rub the garlic-herb mixture thoroughly over all sides of the chicken thighs.

• 4

  Trim and halve the Brussels sprouts and dice the sweet potato into half-inch cubes.

• 5

  Toss the vegetables in a bowl with the remaining olive oil and a pinch of salt until coated.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet.

• 7

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165 degrees F and the vegetables are golden.