Sheet Pan Orange-Thyme Chicken with Carrots, and Brussels Sprouts

3 SmartPoints
 Prep Time: 0:35 Cook Time: 0:30 Serves: 4

This simple one-pan dinner is a sure-fire weeknight dinner, highlighting chicken breast, now a zero Points® food!

Ingredients

  • 2 medium orange(s), 1 sliced & 1 juiced (yielding 3/4 cup of juice)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Olive oil
  • 6 sprig(s) fresh thyme, picked
  • 1 Tbsp table salt
  • 1 pinch black pepper
  • 2 clove(s), medium garlic clove(s), minced
  • 1 Tbsp honey
  • 1⁄2 tsp ground cumin
  • 4 breast(s) uncooked boneless skinless chicken breast(s)
  • 2 large uncooked carrot(s), halved, cut lengthwise
  • 1 pound(s) uncooked Brussels sprouts, halved
  • 1⁄2 medium uncooked red onion(s), sliced


Instructions

  1. In a mixing bowl, combine marinade ingredients. In a smaller bowl or Ziploc bag, marinate chicken breast for 30 minutes with half of the marinade; refrigerate.
  2. Preheat the oven to 400 °F. On a large sheet pan, combine vegetables and coat with marinade. Add marinated chicken breast to pan.
  3. Bake for 30 minutes.
  4. Serving Size: 1 chicken breast, 1/4 of roasted vegetables

Notes
Marinade yields approx. 1 cup