Makes 1 Serving
Macros: 259 cal, fat 7g, carbs 21g, fibre 5g, protein 29g
113 Chicken Breast
1 1/16 tspSea Salt
1 cup Brussels Sprouts (washed, trimmed and halved)
3/4 tsp Extra Virgin Olive Oil (plus extra for brushing)
1/2 Sweet Potato (washed and sliced in half)
Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Brush both sides of the chicken breast with olive oil and season with sea salt. Place on the baking sheet.
Toss your Brussels sprouts in olive oil. Place on the baking sheet with the chicken.
Slice your sweet potatoes in half lengthwise and pierce the flesh multiple times with a fork all over to create holes. Brush the flesh of each half with olive oil. Place these on the baking sheet with the flesh facing up.
Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through. (Note: Sweet potato may need longer depending on size.)
Remove baking sheet from the oven and divide onto plates. Season with more salt if desired. Enjoy!
No Brussels Sprouts: Use broccoli, cauliflower or green beans instead. Roasting times will vary.
No Chicken: Use turkey breast.
Vegans & Vegetarians: Replace chicken with roasted chickpeas.
Extra Time: Slice sweet potato into cubes or fries.