NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 cups halved Brussels Sprouts

1 medium Red Onion

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the Brussels sprouts and cut them in half. Peel and thinly slice the red onion.

• 3

  In a large bowl, combine the Brussels sprouts and red onion with olive oil, salt, and pepper. Toss well to coat.

• 4

  Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20 minutes.

• 5

  While the vegetables roast, dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and cook the chicken until browned and cooked through, about 5-7 minutes. Remove from heat.

• 7

  In a small bowl, whisk together the honey and balsamic vinegar to create the glaze.

• 8

  Once the vegetables are roasted and lightly caramelized, remove from the oven. Drizzle the honey-balsamic glaze over the vegetables and toss gently.

• 9

  Combine the roasted vegetables with the cooked chicken, mixing thoroughly to ensure even distribution of flavors.

• 10

  Serve warm and enjoy this balanced dish that's perfect for breakfast, lunch, or dinner.