NUTRITION

SERVINGS

INGREDIENTS

2 cups Brussels sprouts

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1.5 oz Pancetta

4 oz Chicken breast

1 tbsp Balsamic vinegar

1 tsp Honey

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half before placing them on the baking sheet.

• 3

  Drizzle the sprouts with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing until evenly coated.

• 4

  Roast the Brussels sprouts for 20-25 minutes, tossing halfway through, until the edges are dark and crispy.

• 5

  While the sprouts roast, place the diced pancetta in a large skillet over medium heat and cook until the fat renders and it becomes crisp.

• 6

  Add the diced chicken breast to the skillet with the pancetta and sauté for 6-8 minutes until golden brown and cooked through.

• 7

  In a small bowl, whisk together the balsamic vinegar and honey to create a smooth glaze.

• 8

  Once the sprouts are done, add them to the skillet with the chicken and pancetta, pour the balsamic mixture over the top, and toss for 1 minute until everything is coated and glossy.