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 rimmed baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and cut them in half; peel the carrots and slice them into 1/2-inch thick rounds; roughly chop the red onion into 1-inch pieces.

• 3

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

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly with the oil and spice mixture.

• 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 slightly charred.

• 7

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

• 8

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