NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz pancetta

1.5 cup Brussels sprouts

1 tsp olive oil

2 tbsp balsamic vinegar

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Trim the woody ends off the Brussels sprouts and slice them in half; dice the chicken breast into uniform 1-inch pieces.

• 3

  In a large mixing bowl, combine the halved Brussels sprouts, chicken pieces, and diced pancetta.

• 4

  Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing thoroughly to ensure everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the Brussels sprouts are cut-side down for maximum caramelization.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the sprouts are tender and charred.

• 7

  While the sheet pan roasts, combine the balsamic vinegar and honey in a small saucepan over medium-low heat.

• 8

  Simmer the balsamic mixture for 3 to 5 minutes until it has reduced by half and coats the back of a spoon.

• 9

  Remove the tray from the oven, drizzle the warm balsamic glaze over the top, and garnish with fresh thyme leaves before serving.