Roasted Chicken with Brussel Sprouts & Beets

Serves: 4

Roasted Chicken:

olive oil 1/2 cup

rosemary 1 tbs

pepper 1 tsp

garlic powder 1 tsp

chicken breast 1 lb.

Sautéed Brussel Sprout & Beet Topping:


brussel sprouts 1/2 lb

diced beets 1/2 lb

toasted almonds 1/2 cup

red onion (sliced) 1/2

golden raisins 1/2 cup

goat cheese 1/2 cup

Mixed Veggies:

broccoli 1 head

cauliflower 1 head

carrots 1 small bunch

salt and pepper to taste

extra virgin olive oil 2-3 tablespoons

Basil Garlic Tepenade:

fresh basil 1 cup

olive oil 1/2 cup

lemon juice 1-2 tbs.

red wine vinegar 1 tbs.

minced garlic 1 tsp

salt and pepper to taste


1. Combine all ingredients and marinate chicken for at least 1 hour. Preheat oven to 400 degrees.

2. Slice carrots, cauliflower, and broccoli to desired size. Coat with extra virgin olive oil, garlic powder, and salt and pepper.

3. Roast mixed veggies in oven for about 10-15 minutes.

4. Bake chicken in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F

5. While chicken and veggies are roasting. Blend all ingredients for Basil Garlic Tepenade in blender.

6. To finish, sauté Brussel sprouts, beets, almonds, red onion, and golden raisins on stove top until cooked through. Do the same in a separate pan with mixed veggies. Once veggies and

Brussel sprout mix is cooked through, plate with roasted chicken breast and garnish with goat cheese and tepenade sauce.