NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tsp Dried thyme

PREPARATION

• 1

  Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the ends of the Brussels sprouts and slice them in half vertically, then place them in a bowl and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Arrange the sprouts cut-side down on the prepared baking sheet and roast for 20 to 25 minutes until the outer leaves are charred and the centers are tender.

• 4

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

• 5

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the sprouts from the oven, drizzle with balsamic vinegar, and toss them directly on the pan to create a sticky glaze.

• 7

  Allow the chicken to rest for 5 minutes before slicing it into strips and serving alongside the warm, glazed sprouts.