NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cups Brussels sprouts

0.5 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and trim the Brussels sprouts, cutting them in half lengthwise.

• 2

  Dice the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  In a large oven-safe skillet over medium heat, cook the pancetta until crispy, then remove with a slotted spoon and set aside.

• 4

  Add the chicken to the same skillet and sear until golden brown on all sides, then remove and set aside with the pancetta.

• 5

  Add the olive oil to the skillet and place the Brussels sprouts cut-side down, searing for 3 minutes until they develop a dark char.

• 6

  Transfer the skillet to the oven and roast for 15 minutes until the sprouts are tender and caramelized.

• 7

  In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic.

• 8

  Return the skillet to the stovetop over medium heat, adding the chicken and pancetta back into the pan.

• 9

  Pour the balsamic mixture over the ingredients and toss for 2 minutes until the sauce reduces into a glossy, thick glaze.