NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.5 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Trim the ends of the Brussels sprouts and slice them in half; peel the carrots and cut them into half-inch rounds.

• 3

  Slice the red onion into thick wedges and place all the vegetables on the prepared sheet pan.

• 4

  Place the chicken breast in the center of the pan, surrounding it with the prepared vegetables.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.

• 6

  Toss the vegetables with tongs to ensure they are well-coated in oil and spices, and flip the chicken once to season both sides.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.