Grilled Chicken with Brussel Sprouts and Sweet Potatoes

Ingredients

• 10 oz Skinless Chicken Breast

• 2 tbsp Apple Cider Vinegar

• 2 tbsp Olive Oil

• 1 tsp Lemon Juice

• 1/2 tsp ground Thyme (Dried)

• 1/2 tsp Rosemary (Dried)

• 2 long Sweet Potatoes

• 12 oz raw, yields Brussels Sprouts

• 2 medium ear (6-3/4" to 7-1/2" long) Corn (Cooked)

Directions

1. Slice the chicken breasts into 3 or 4 thin pieces. Add to a large freezer bag along with the apple cider vinegar, lemon juice, thyme, rosemary, salt/pepper and half of the olive oil. Place in the refrigerator for at least two hours or overnight.

2. Dice the sweet potatoes and thinly slice the brussel sprouts. Add to a bowl and mix with the remaining olive oil and salt/pepper. Line on a baking sheet and cook at 400 degrees F (205 degrees C) for about 20 minutes.

3. Cook the chicken on the grill or bake in the oven for about 15 minutes or until cooked throughout.

4. Divide the chicken, sweet potatoes and brussels sprouts on a plate with one corn on the cob.

Energy : 532 Cal

Fat : 17.2 g

Carbs : 57.9 g

Protein : 42.8 g

Fiber : 12.6 g

Sugar : 11.8 g