NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Halve the Brussels sprouts, slice the carrots into thin rounds, and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the prepared 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 in the oven for 20-25 minutes until the Brussels sprouts are tender and the edges are slightly charred.

• 5

  While the vegetables roast, season the chicken breast evenly with garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 6

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

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 8

  Serve the sliced chicken alongside the hot roasted vegetables for a clean and balanced meal.