NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

0.5 cup carrots

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Trim and halve the Brussels sprouts and slice the carrots into rounds.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil and half of the salt and pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.

• 7

  In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic.

• 8

  Reduce the skillet heat to low, pour in the balsamic mixture, and simmer for 2 minutes, spooning the glaze over the chicken until it becomes thick and glossy.

• 9

  Plate the chicken alongside the roasted vegetables and garnish with fresh thyme leaves.