NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz prosciutto

1.5 cup Brussels sprouts

0.5 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the Brussels sprouts and slice them in half vertically to ensure they get maximum surface area for browning.

• 3

  Dice the chicken breast into uniform 1-inch cubes so they cook evenly alongside the vegetables.

• 4

  Place the sprouts and chicken on the prepared baking sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.

• 5

  Toss everything thoroughly with your hands to coat, then spread into a single layer, ensuring the sprouts are placed cut-side down.

• 6

  Roast for 20 minutes, or until the sprouts are tender and the chicken is cooked through.

• 7

  Tear the prosciutto into bite-sized ribbons and scatter them over the pan, then return to the oven for 5 more minutes until the prosciutto is shatteringly crisp.

• 8

  In a small bowl, whisk together the balsamic vinegar and honey until smooth and well combined.

• 9

  Remove the pan from the oven, drizzle the balsamic mixture over the hot ingredients, and toss well to create a sticky, savory glaze.