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

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