NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Diced pancetta

2 cup Brussels sprouts

1 tbsp Balsamic glaze

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with the sea salt, black pepper, and garlic powder.

• 2

  Trim the woody ends of the Brussels sprouts and slice each one in half lengthwise.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the diced pancetta to the skillet and cook for 2-3 minutes until it begins to crisp and the fat has rendered.

• 5

  Add the seasoned chicken pieces to the skillet and sear for 4-5 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Remove the chicken and pancetta from the skillet and set aside on a plate, leaving the flavorful rendered fat in the pan.

• 7

  Place the Brussels sprouts cut-side down in the skillet and sear undisturbed for 3-4 minutes until the bottoms are deeply caramelized.

• 8

  Toss the sprouts and cook for an additional 2 minutes until tender-crisp.

• 9

  Return the chicken and pancetta to the pan, drizzle with the balsamic glaze, and toss everything together for 1 minute until the glaze is hot and bubbly.