NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Brussels sprouts

1 cup Carrots

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

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, then peel and slice the carrots into half-inch rounds.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and season with half of the sea salt and black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the hot pan and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for three minutes to keep the juices locked in.

• 9

  Serve the pan-seared chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.