- â€¢ 2 lbs of boneless skinless chicken breasts
- â€¢ 3 tablespoons extra-virgin olive oil (you can use garlic infused olive oil)
- â€¢ 4 cloves garlic chopped
- â€¢ 2 tablespoons chopped fresh rosemary
- â€¢ 1 teaspoon ground cinnamon
- â€¢ 1 teaspoon Himalayan salt divided
- â€¢ Â½ teaspoon black pepper divided
- â€¢ 4 cups Brussels sprouts chopped in quarters or halves.
- â€¢ 2 large, sweet potato peeled and cut
- â€¢ 1 medium red onion
- Preheat the oven to 425 degrees F.
- Place the chicken breasts in a large ziptop bag. Drizzle with 1 Â½ tablespoon olive oil, add the garlic, and incorporate the cinnamon, salt, black pepper, and rosemary.
- Zip the bag tightly, and let the chicken season with the mixture.
- Once chopped, place the Brussels sprouts, sweet potato, and onion on a large, rimmed baking sheet.
- Drizzle the vegetables with the remaining 1 Â½ tablespoons olive oil.
- Toss to evenly coat, then spread into an even layer.
- Remove the chicken from the marinade and place it on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, for 20 min.
- Once the chicken is cooked through, remove it and place them on a plate or foil.
- MIx and toss the vegetables on the pan, and return the pan to the oven and continue baking for 10 to 15 additional minutes.
- Plate the vegetables with the chicken and enjoy!
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