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 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Toss the vegetables on the prepared sheet with 0.5 tbsp of olive oil and half of the salt and pepper.

• 4

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

• 5

  Season the chicken breast on both sides with the dried thyme and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Sear the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Reduce heat to low, add the minced garlic and lemon juice to the pan, and spoon the pan juices over the chicken for 1 minute.

• 9

  Serve the juicy chicken breast alongside the roasted vegetables for a clean, nutrient-dense meal.