NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz pancetta

2 cup brussels sprouts

1 tbsp balsamic vinegar

1 tsp honey

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Slice the Brussels sprouts in half and cut the chicken breast into 1-inch bite-sized pieces.

• 2

  Place the pancetta in a large cold skillet and turn the heat to medium, cooking until the fat renders and the meat is golden and crispy.

• 3

  Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

• 4

  Add the olive oil to the skillet, then add the chicken pieces, seasoning with half of the salt and pepper; cook until browned and cooked through.

• 5

  Remove the chicken and add the Brussels sprouts to the skillet cut-side down, searing for 5 minutes until they develop a deep, dark char.

• 6

  Whisk the balsamic vinegar and honey together, then pour over the sprouts along with the remaining salt and pepper, tossing to coat.

• 7

  Return the chicken and pancetta to the skillet, tossing everything together for 1 minute before garnishing with fresh thyme.