NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Brussels sprouts

1 medium Carrot

0.25 medium Red onion

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim and halve the Brussels sprouts, peel and slice the carrot into half-inch rounds, and cut the red onion into thick wedges.

• 3

  Finely mince the garlic clove and strip the leaves from the rosemary and thyme sprigs, chopping them finely.

• 4

  In a large mixing bowl, combine the chicken breast, prepared vegetables, olive oil, minced garlic, herbs, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herb mixture.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 7

  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 with charred edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Serve the sliced chicken alongside the roasted vegetables while warm.