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

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the Brussels sprouts and halve them; peel and slice the carrots into 1/2-inch rounds, and slice the red onion into wedges.

• 3

  Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is evenly coated.

• 5

  Sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over the entire tray.

• 6

  Toss the vegetables and rub the spices into the chicken breast to distribute the flavors thoroughly.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.