NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

0.5 tbsp olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Trim the stems from the Brussels sprouts and slice them in half vertically to maximize the surface area for browning.

• 3

  Toss the sprouts on the baking sheet with olive oil, sea salt, and black pepper until evenly coated.

• 4

  Roast the sprouts for 20 to 25 minutes, tossing once halfway through, until they are tender and the outer leaves are charred and crispy.

• 5

  While the sprouts roast, place the diced pancetta in a cold medium skillet and turn the heat to medium, rendering the fat until the pancetta is golden brown.

• 6

  Remove the pancetta with a slotted spoon, then season the chicken breast with garlic powder and sear it in the same skillet for 5-7 minutes per side until fully cooked.

• 7

  Allow the chicken to rest for 5 minutes before slicing it into thin strips.

• 8

  In a large bowl, combine the roasted sprouts, crispy pancetta, and sliced chicken, then drizzle with the balsamic glaze and toss gently to coat before serving.