Preheat your oven to 425°F.
Trim and halve the Brussels sprouts. In a bowl, toss them with olive oil, garlic powder, salt, and black pepper until evenly coated.
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, stirring halfway through, until they are crispy on the edges and tender inside.
While the sprouts are roasting, season the chicken breast lightly with salt, pepper, and a sprinkle of garlic powder. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, or until fully cooked and nicely grill-marked. Once done, slice the chicken into strips.
In a small saucepan over medium heat, combine honey and balsamic vinegar. Bring the mixture to a simmer and allow it to reduce slightly for about 3-4 minutes, stirring occasionally.
Once the Brussels sprouts are crispy, transfer them to a serving bowl, drizzle the warm honey-balsamic glaze over them, and toss gently to coat.
Plate the glazed Brussels sprouts alongside or topped with the sliced grilled chicken. Enjoy this balanced and flavorful meal!