Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the Brussels sprouts and slice each one in half lengthwise.
In a mixing bowl, toss the sprouts with 0.25 tbsp of olive oil and half of the sea salt and black pepper.
Spread the sprouts in a single layer on the baking sheet and roast for 20-25 minutes until the outer leaves are charred and crispy.
While the sprouts roast, season the chicken breast evenly with garlic powder and the remaining salt and pepper.
Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat.
Add the chicken breast to the skillet and sear for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the prosciutto strips and cook for 1-2 minutes until they become crisp and brittle, then remove from heat.
Combine the roasted Brussels sprouts, sliced chicken, and crispy prosciutto in a bowl.
Drizzle the balsamic glaze over the top and toss gently to coat everything before serving.