NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Brussels sprouts

1 tbsp extra virgin olive oil

1 tbsp maple syrup

1 tbsp sriracha

0.25 tsp sea salt

0.25 tsp black pepper

0.5 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 sprout in half vertically.

• 3

  In a small mixing bowl, whisk together the maple syrup, sriracha, and half of the olive oil until emulsified.

• 4

  Place the sprouts on the baking sheet, drizzle with the glaze, and season with half of the sea salt and black pepper.

• 5

  Toss the sprouts to coat thoroughly, then arrange them cut-side down for maximum browning.

• 6

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

• 7

  While the sprouts roast, season the chicken breast with garlic powder and the remaining sea salt and black pepper.

• 8

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the hot, glazed Brussels sprouts.