NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp honey

0.5 oz walnuts

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and slice them in half lengthwise.

• 3

  Toss the sprouts with 0.5 tbsp olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 4

  Roast the sprouts for 20 minutes until the outer leaves are slightly charred and tender.

• 5

  Season the chicken breast with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.

• 7

  Cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.

• 8

  Whisk the balsamic vinegar and honey together in a small bowl to create a glaze.

• 9

  Add the walnuts to the roasting pan during the last 5 minutes of cooking.

• 10

  Remove sprouts from the oven and toss immediately with the balsamic glaze.

• 11

  Slice the chicken and serve alongside the warm, caramelized sprouts and walnuts.