NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the ends of the Brussels sprouts and cutting them in half, and peeling the carrots before slicing them into half-inch thick rounds.

• 3

  Place the chicken breast, halved Brussels sprouts, and sliced carrots onto the prepared baking sheet in a single layer.

• 4

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated in oil and seasoning, and flip the chicken to coat both sides.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.