Name: Garlic Herb Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Brussels sprouts; 1 cup Carrots; 0.5 cup Red onion; 1.5 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Trim the Brussels sprouts and cut them in half; peel the carrots and slice them into 1/2-inch thick rounds; cut the red onion into thick wedges.
In a large mixing bowl, toss the Brussels sprouts, carrots, and red onion wedges with 1 tablespoon of olive oil, half of the minced garlic, and a pinch of the sea salt and black pepper.
Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.
Pat the chicken breast dry with a paper towel and rub with the remaining 0.5 tablespoon of olive oil, the rest of the minced garlic, chopped rosemary, and thyme.
Place the chicken on the baking sheet and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
Remove from the oven and let the chicken rest for 5 minutes to lock in the juices.
Drizzle the chicken and vegetables with fresh lemon juice and serve immediately.

Nutrition

Ingredients

Instructions

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