NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup Brussels sprouts

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp raw honey

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F 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 vertically.

• 3

  Place the sprouts on the prepared baking sheet and toss with 0.5 tbsp of the olive oil and half of the sea salt and black pepper.

• 4

  Spread the sprouts in a single layer, cut-side down, and roast for 20 to 25 minutes until the edges are deeply charred and crispy.

• 5

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

• 6

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

• 7

  In a small bowl, whisk together the balsamic vinegar and raw honey until the honey is fully dissolved.

• 8

  Remove the sprouts from the oven, drizzle immediately with the balsamic glaze, and serve alongside the sliced seared chicken.