NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Brussels sprouts

0.75 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp honey

1 clove garlic

0.25 oz walnuts

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the ends off the Brussels sprouts and cut them in half lengthwise to ensure maximum surface area for caramelization.

• 3

  Toss the sprouts on the baking sheet with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

• 4

  Roast the sprouts for 20 to 25 minutes, flipping halfway through, until the edges are deeply charred and crispy.

• 5

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

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a medium skillet over medium-high heat.

• 7

  Sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F, then set aside to rest for 5 minutes before slicing.

• 8

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

• 9

  Stir the minced garlic and red pepper flakes into the balsamic glaze during the last minute of simmering.

• 10

  Toss the roasted Brussels sprouts in the warm balsamic glaze, then serve immediately alongside the sliced chicken and garnish with the walnuts.