NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup Brussels sprouts

0.5 oz walnuts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Trim the woody ends off the Brussels sprouts and slice each one in half lengthwise to ensure even roasting.

• 3

  Place the sprouts on the baking sheet and toss with half of the olive oil, sea salt, black pepper, and garlic powder.

• 4

  Roast the sprouts for 20 minutes, tossing halfway through, until the edges are golden brown and tender.

• 5

  While the sprouts roast, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a stainless steel skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 7

  Add the walnuts to the baking sheet during the last 5 minutes of roasting to lightly toast them until fragrant.

• 8

  Drizzle the roasted sprouts and walnuts with balsamic vinegar, then serve immediately alongside the sliced pan-seared chicken.