NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 cup Brussels sprouts

0.5 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half before tossing them with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the sprouts on the baking sheet and roast for 20 minutes, flipping halfway through, until they are tender and have developed a deep golden char.

• 4

  While the sprouts roast, season the chicken breast and sear it in a skillet with the remaining olive oil over medium-high heat until fully cooked.

• 5

  Add the minced garlic and chopped walnuts to the skillet during the final 2 minutes of cooking to toast the nuts until they are fragrant.

• 6

  Pour the balsamic vinegar into the skillet to deglaze the pan, stirring constantly to create a light glaze that coats the chicken and walnuts.

• 7

  Remove the skillet from the heat and toss the roasted Brussels sprouts into the pan to combine all the flavors before serving hot.