NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.5 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim and halve the Brussels sprouts, peel and slice the carrots into rounds, and roughly chop the red onion.

• 3

  In a large bowl, toss the vegetables with 0.5 tbsp of olive oil, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.

• 6

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

• 7

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

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted vegetables for a clean and balanced meal.