NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.25 cup red onion

1 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 and line a baking sheet with parchment paper.

• 2

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

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  While vegetables roast, season the chicken breast with dried thyme and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Add minced garlic to the pan during the last minute of searing, then finish the chicken with a squeeze of fresh lemon juice.

• 8

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