NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup Brussels sprouts

0.75 tbsp avocado oil

2 tbsp balsamic vinegar

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and cut them in half lengthwise.

• 3

  Toss the sprouts on the baking sheet with 0.5 tablespoons of avocado oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the sprouts in a single layer and roast for 20 to 25 minutes, tossing once halfway through, until the outer leaves are dark and crispy.

• 5

  While the sprouts roast, season the chicken breast on both sides with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through.

• 7

  In a small saucepan over low heat, whisk the balsamic vinegar and honey together, simmering for about 4 minutes until it thickens into a syrup-like glaze.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Plate the chicken and roasted Brussels sprouts, then drizzle the warm balsamic glaze over both before serving.