NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups Brussels sprouts

2 tsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp honey

0.25 cup pomegranate seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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 slice them in half; cut the chicken breast into 1-inch bite-sized pieces.

• 3

  In a large bowl, toss the Brussels sprouts and chicken pieces with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the sprouts to crisp up rather than steam.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is golden and the sprouts are tender with charred, crispy edges.

• 6

  While the tray is roasting, whisk together the balsamic vinegar and honey in a small ramekin.

• 7

  Remove the pan from the oven, immediately drizzle the balsamic mixture over the hot chicken and sprouts, and toss to glaze.

• 8

  Transfer to a plate and top with fresh pomegranate seeds before serving.