NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz chicken breast

2 cup Brussels sprouts

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

0.5 tsp garlic powder

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the eggs, and simmer for 6.5 minutes.

• 2

  Immediately transfer the eggs to an ice bath for 5 minutes before peeling and halving.

• 3

  While eggs cook, cut the Brussels sprouts in half and dice the chicken breast into bite-sized pieces.

• 4

  Heat olive oil in a large skillet over medium-high heat and add the chicken, seasoning with half the salt, pepper, and garlic powder.

• 5

  Cook chicken for 5-6 minutes until browned and cooked through, then remove from the pan and set aside.

• 6

  In the same skillet, place Brussels sprouts cut-side down and sear for 4-5 minutes until deeply caramelized and tender.

• 7

  Return the chicken to the pan, add the remaining seasonings and apple cider vinegar, and toss to combine.

• 8

  Plate the sprout and chicken hash and top with the jammy egg halves.