NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

200 g Brussels Sprouts

1/2 cup Chickpeas (canned, drained)

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tbsp Olive Oil

1/2 tsp Salt

1/2 tsp Black Pepper

1 tsp Garlic Powder

PREPARATION

• 1

  Preheat the oven to 425°F (220°C).

• 2

  Trim and halve the Brussels sprouts, and rinse the chickpeas under cold water to remove excess salt from the can. Pat them dry.

• 3

  In a bowl, toss the Brussels sprouts and chickpeas with olive oil, salt, pepper, and garlic powder.

• 4

  Spread the mixture on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until the Brussels sprouts are crispy on the edges and the chickpeas are lightly browned.

• 5

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper. In a skillet over medium heat, cook the chicken breast for about 5-6 minutes per side or until fully cooked. Once done, dice the chicken into bite-sized pieces.

• 6

  In a small saucepan, combine honey and balsamic vinegar. Bring to a simmer over medium-low heat, stirring occasionally until it slightly thickens, about 3-4 minutes.

• 7

  Once the Brussels sprouts and chickpeas are roasted, transfer them to a large bowl. Add the diced chicken breast and drizzle the honey-balsamic glaze over the top.

• 8

  Gently toss to combine all ingredients, ensuring everything is well coated with the glaze.

• 9

  Serve warm and enjoy your balanced, nutrient-packed meal.