| 18 | 40 | 525 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 bunch, trimmed | Asparagus |
| 227 gm | Brussels sprouts |
| 6 medium | Carrots (sliced) |
| 1/2 tsp | Black pepper (to taste) |
| 1/4 tsp | Cayenne pepper (for spice mix, to taste) |
| 454 gm | Chicken breast, skinless |
| 1 tsp | Cumin (for spice mix) |
| 3 tbsp | Extra virgin olive oil |
| 4 clove(s) | Garlic (crushed) |
| 1 tsp | Granulated garlic (for spice mix) |
| 1 tsp | Onion powder (for spice mix) |
| 1 1/2 tsp | Paprika (for spice mix) |
| 1 medium | Red onion (sliced) |
| 5 small potato(s) | Red potato |
| 1 tsp | Sea salt (to taste) |
| 1 medium potato | Sweet potato |
| 4 tsp | Thyme, fresh (for spice mix) |
| 4 sprig | Thyme, fresh |
1. Preheat oven to 400°F.
2. In a bowl combine all chopped veggies and garlic.
3. Add in whole chicken breasts or halved chicken breasts.
4. Coat with oil, salt, and pepper.
5. In a small bowl mix together all spices. Pour spice mix over veggie and chicken mixture and coat evenly.
6. Add thyme sprigs to the mixture. Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through.
7. Add additional salt and pepper as desired.
Serve and enjoy!
| Meat | 1.3 |
| Vegetables | 7.1 |
Chicken
is high in lean protein which is important for building and maintaining muscle mass
Asparagus
is a great source of fiber, and high in vitamins A, C, and E
