Because vegetables may be chopped ahead of time and roasted before supper, or because a large amount can be packed, roasted, and then refrigerated to reheat, this dish is perfect for meal preparation. The protein and vegetable combination is excellent on its own as the main course or as a side dish for the spicy rocket salad.
DIFFICULTY Beginner
YIELDS: 2 Servings PREP TIME: 15 mins COOK TIME: 25 mins TOTAL TIME: 40 mins
Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup broccoli florets
- 1 carrot peeled and thinly cut (optional)
- 1 medium onion, quartered
- 8 oz chicken breast
- 2 tbsp extra-virgin olive oil
- 1 tsp Italian seasoning
- 1/2 1 teaspoon Garlic powder
- Sea salt to taste
Directions
- Preheat the oven at 400oF and then line a baking sheet using parchment.
- Add the vegetables and poultry to the baking sheets and then drizzle with oil and sprinkle on the Italian seasoning the garlic powder, garlic powder, and salt. Toss so that the chicken is evenly coated and the vegetables.
- Bake for about 25 to 30 minutes, or till the meat is cooked and the vegetables are tender. Sprinkle with salt if you require. Divide among plates and enjoy!
Nutrition Facts
Serving Size 8 ounces
Servings 2
Net carbs 13g
Amount Per Serving
Calories 286
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 20g7%
Net Carbohydrate 13g5%
Dietary Fibber 7g29%
Sugars 9g
Protein 31g62%
CATEGORY: Dinner
COOKING METHOD: Baking
TAGS: #brusselssprouts, #carrots, #chicken, #dinner, #oliveoil, #onion, #sheetpan