NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Brussels sprouts

1 tbsp extra virgin olive oil

1 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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the woody ends off the Brussels sprouts and slice each sprout in half lengthwise.

• 3

  In a mixing bowl, toss the halved sprouts with 0.5 tablespoon of olive oil, the garlic powder, and half of the salt and pepper.

• 4

  Spread the sprouts in a single layer on the prepared baking sheet, ensuring the cut sides are facing down for maximum browning.

• 5

  Roast the sprouts for 20 minutes until they are tender and the outer leaves begin to brown.

• 6

  While the sprouts roast, season the chicken breast with the remaining salt and pepper.

• 7

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  In a small bowl, whisk together the balsamic vinegar and honey until smooth.

• 9

  Remove the baking sheet from the oven, drizzle the balsamic-honey mixture over the sprouts, and toss them gently with a spatula.

• 10

  Return the sprouts to the oven for an additional 5 minutes until the glaze is bubbly and caramelized.

• 11

  Slice the chicken breast into strips and serve immediately alongside the hot, crispy Brussels sprouts.