NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 small Sweet Potato

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the sweet potato into 1/2-inch rounds or cubes for even roasting, and trim the ends off the Brussels sprouts, halving them if they are large.

• 3

  In a small bowl, mix the balsamic vinegar with a pinch of salt and black pepper.

• 4

  Place the chicken breast in a shallow dish and drizzle half of the balsamic mixture over it, allowing it to marinate for about 10 minutes.

• 5

  On a baking sheet lined with parchment paper, toss the Brussels sprouts and sweet potato with olive oil, a pinch of salt, and black pepper.

• 6

  Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly crispy on the edges, stirring halfway through.

• 7

  While the vegetables roast, heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for about 5-6 minutes per side, or until fully cooked and golden.

• 8

  Once the chicken is near the end of cooking, drizzle the remaining balsamic mixture over the chicken in the skillet, letting it reduce slightly to form a glaze.

• 9

  Serve the glazed chicken alongside the roasted vegetables, and enjoy your balanced, nutrient-packed meal.