NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

0.25 cup red onion

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

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; slice the carrots into rounds and the red onion into thick wedges.

• 3

  Place the vegetables on the baking sheet and toss with 0.5 tablespoons of avocado oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining 0.5 tablespoons of avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

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

• 9

  Serve the pan-seared chicken alongside the roasted vegetables for a clean, nutrient-dense meal.