NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup Brussels sprouts

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Prepare the vegetables by dicing the sweet potato into 1/2-inch cubes, halving the Brussels sprouts, and slicing the carrots into rounds.

• 3

  Mince the garlic cloves and place them in a large mixing bowl along with the chicken breast and prepared vegetables.

• 4

  Drizzle the olive oil over the mixture and sprinkle with dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly with your hands or tongs to ensure the chicken and vegetables are evenly coated in oil and herbs.

• 6

  Spread the ingredients in a single layer on the baking sheet, ensuring the chicken has enough space to roast evenly.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.