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 Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Trim the Brussels sprouts and halve them, slice the carrots into rounds, and chop the red onion into large chunks.

• 3

  In a large bowl, toss the vegetables with half of the olive oil, half of the sea salt, pepper, and the dried thyme until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and caramelized.

• 5

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

• 6

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

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetables.