NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

1 medium carrot

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 carrot into rounds, and chop the red onion into wedges.

• 3

  Toss the vegetables with 0.5 tbsp of olive oil, half the sea salt, half the pepper, and half the dried thyme on the prepared baking sheet.

• 4

  Roast the vegetables for 20-25 minutes until they are tender and have developed a crispy, caramelized exterior.

• 5

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

• 6

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

• 7

  Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the outside is beautifully browned.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.