NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup brussels sprouts

1 cup carrots

1.5 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 large baking sheet with parchment paper.

• 2

  Trim the Brussels sprouts and cut them in half, and peel and slice the carrots into half-inch rounds.

• 3

  Toss the vegetables on the baking sheet with 1 tablespoon of olive oil and half of the salt, pepper, and dried thyme.

• 4

  Spread the vegetables in a single layer and roast for 20-25 minutes until they are tender and show dark, caramelized edges.

• 5

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

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

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