Sheet Pan Orange-Thyme Chicken with Carrots and Brussels Sprouts
4
Points®
Total time: 1 hr 5 min • Prep: 35 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Orange
2 medium, 1 sliced & 1 juiced (yielding 3/4 cup of juice)
Balsamic vinegar
2 tbsp(s)
Olive oil
2 tbsp(s)
Fresh thyme
6 sprig(s), picked
Table salt
1 tbsp(s)
Black pepper
1 pinch(es)
Garlic clove
2 clove(s), medium, minced
Honey
1 tbsp(s)
Ground cumin
½ tsp(s)
Uncooked boneless skinless chicken breast
4 breast(s)
Carrots
2 large, halved, cut lengthwise
Brussels sprouts
1 pound(s), halved
Red onion
½ medium, 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.