NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Brussels sprouts

0.5 oz walnuts

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half before tossing them in a bowl with half of the olive oil, garlic powder, and a pinch of salt and pepper.

• 3

  Spread the sprouts in a single layer on the baking sheet and roast for 20 to 25 minutes until they are tender and the edges are beautifully charred.

• 4

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 5

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

• 6

  During the final 5 minutes of roasting, add the walnuts to the baking sheet to lightly toast them until fragrant.

• 7

  Remove the tray from the oven, drizzle the balsamic vinegar over the sprouts and walnuts, and toss everything together to coat.

• 8

  Slice the chicken into strips and serve it alongside the warm balsamic-glazed vegetables.