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

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the Brussels sprouts and halve them; peel and slice the carrots into rounds, and cut the red onion into small wedges.

• 3

  Toss the Brussels sprouts, carrots, and red onion on a baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and have developed charred, crispy edges.

• 5

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

• 6

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

• 7

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

• 8

  Add the minced garlic to the pan during the last 60 seconds of cooking to infuse the oil without burning.

• 9

  Remove the chicken from the heat, drizzle with fresh lemon juice, and serve immediately alongside the roasted vegetable medley.