Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
Toss the brussels sprouts in olive oil. Spread in an even layer on the rimmed baking sheet. Season with salt + pepper.
Season both sides of the chicken breasts with jamaican jerk seasoning. Place on top of the brussels sprouts.
Roast for 20-25 minutes, until the chicken has an internal temperature of 165ºF.
Remove from the oven and rest for 5 minutes.
Serve warm, topping each chicken breast with 2 tablespoons mango salsa. I love this served with cauliflower rice.
If you have huge chicken breasts, cut them in half horizontally to make (2) 6-ounce servingsFor better fat macros when doing keto, serve this with avocadoMeal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the mango salsa. HEATING: Remove the mango salsa, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Calories: 452 | Total Carbs: 23.4g | Protein: 47.9g | Fat: 19.3g | Fiber: 6g | Net Carbs: 17g