Baked Chicken Breast with Roasted Brussels Sprouts and Carrots Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound Brussels sprouts, trimmed and halved
• 4 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F.
2. Spread Brussels sprouts and carrots on a baking sheet. Drizzle with olive oil, honey, Dijon mustard, garlic powder, thyme, salt, and pepper. Toss to combine.
3. Place chicken breasts over the vegetables. Season the chicken with salt and pepper, to taste.
4. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
5. Remove from the oven and let it rest for 5 minutes before serving.

This image showcases the final presentation of the dish. The chicken breast is cooked to perfection and placed on top of the roasted vegetables. The caramelized outer layer of the vegetables adds a crispy texture to the dish, while the chicken remains juicy and tender.

This image shows the preparation of the vegetables before they are baked. The honey and Dijon mustard mixture creates a sweet and tangy glaze over the vegetables, making them the perfect complement to the savory chicken.

This image showcases the simplicity of the chicken seasoning. Salt and pepper are the only seasonings needed to enhance the natural flavor of the chicken without overpowering it. This allows the vegetables to be the star of the dish.