NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Brussels sprouts

2 tsp Extra virgin olive oil

2 tbsp Balsamic vinegar

1 tsp Raw honey

0.25 oz Pecan halves

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 ends of the brussels sprouts and cut them in half vertically to ensure maximum surface area for browning.

• 3

  In a medium bowl, toss the sprouts with 1 tsp of olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the sprouts onto the prepared baking sheet in a single layer, ensuring the flat sides are facing down.

• 5

  Roast the sprouts for 20-25 minutes, tossing halfway through, until the edges are dark golden and crispy.

• 6

  While the sprouts roast, season the chicken breast with garlic powder and a pinch of salt.

• 7

  Heat the remaining 1 tsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 8

  Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 9

  In a small saucepan over low heat, whisk the balsamic vinegar and honey together, simmering for 3-5 minutes until the mixture reduces into a thick glaze.

• 10

  Remove the sprouts from the oven, toss them immediately with the balsamic glaze, and serve alongside the sliced chicken breast topped with crushed pecans.