• Total Prep & Cooking Time: Forty-five minutes
  • Yields: Four servings
  • Nutrition Facts: Calories: 1060.3 | Protein: 65.7g | Carbs: 8.2g| Fat: 80.3g | Fiber: 6.1g


For the roasted veggies:

  • One pound of Brussels sprouts
  • Eight ounces of cherry tomatoes
  • Six ounces of mushrooms
  • One tsp. of salt
  • Half tsp. of black pepper (ground)
  • One and a half tsp. of rosemary (dried)
  • Half cup of olive oil

For the chicken:

  • Four chicken breasts
  • One ounce of butter
  • Four ounces of herb butter (to serve)


  1. Preheat your oven at two hundred degrees Celsius.
  2. Arrange the veggies in a greased baking dish. Add rosemary, pepper, and salt. Drizzle olive oil from the top. Mix the veggies properly.
  3. Bake the vegetables for twenty minutes.
  4. Heat butter in an iron skillet. Add the chicken breasts. Season with pepper and salt. Fry for five minutes.
  5. Serve the fried chicken with a dollop of herb butter on top and roasted veggies by the side.


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