NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 medium Carrot

0.5 cup Red onion

1 tbsp Olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming and halving the Brussels sprouts, slicing the carrot into rounds, and cutting the red onion into thick wedges.

• 3

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

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 6

  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 golden.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure it stays moist and flavorful.