Name: Harvest chicken and roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry; 1 medium sweet potato, cut into 3/4-inch cubes; 3 oz brussels sprouts, halved; 1/4 medium red apple, wedged; 1 1/2 tsp extra virgin olive oil; 1 tsp honey; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp apple cider vinegar

Nutrition

Per serving

462 calories

Protein: 44g; 37% of calories
Carbs: 49g; 41% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potatoes and brussels sprouts with most of the olive oil, the honey, half the thyme, and half the salt and pepper. Set aside a small space on the pan. Rub the chicken breast with the remaining oil, then season it with the remaining thyme, salt, and pepper.
Place the chicken on the reserved space on the pan. Roast for 15 minutes. Add the apple wedges to the pan and stir the vegetables. Continue roasting for 10 to 12 minutes more. If the chicken reaches its safe temperature before the vegetables are tender, remove it from the pan and keep the vegetables in. Done when opaque in the center, 165°F.
Drizzle the vinegar over the roasted chicken and vegetables. Let the chicken rest for 3 minutes before slicing. Serve the chicken alongside the roasted vegetables and apples.

Nutrition

Ingredients

Instructions

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