NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup Brussels sprouts

0.25 cup red onion

1 tbsp extra virgin olive oil

0.25 tsp dried sage

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

PREPARATION

• 1

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

• 2

  Prepare the vegetables by dicing the sweet potato into half-inch cubes, halving the Brussels sprouts, and slicing the red onion into thick wedges.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the sweet potatoes, Brussels sprouts, and onions on the other side.

• 4

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

• 5

  Toss the vegetables with your hands or a spatula to ensure they are well-coated in the oil and seasonings, and rub the spices into both sides of the chicken.

• 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 fork-tender and lightly browned.

• 7

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 8

  Plate the chicken alongside the roasted harvest vegetables and finish the dish with a drizzle of balsamic vinegar.