NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Pure maple syrup

0.5 oz Raw pecans

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 to prevent sticking.

• 2

  Wash and trim the ends of the Brussels sprouts, then slice them in half lengthwise to create more surface area for browning.

• 3

  Cut the chicken breast into uniform one-inch cubes to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, combine the halved sprouts and chicken pieces with the extra virgin olive oil, sea salt, black pepper, and garlic powder.

• 5

  Toss the mixture thoroughly until every piece is well-coated in the oil and seasonings.

• 6

  Spread the chicken and sprouts onto the prepared baking sheet in a single layer, making sure not to overcrowd the pan so they roast rather than steam.

• 7

  Place the tray in the oven and roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sprouts are golden brown.

• 8

  While the tray is roasting, whisk together the balsamic vinegar and maple syrup in a small bowl until smooth.

• 9

  Remove the pan from the oven, drizzle the balsamic glaze over the hot ingredients, and sprinkle with chopped pecans before serving immediately.