NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Pancetta

1.5 cups Brussels sprouts

1 tbsp Balsamic glaze

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Trim and halve the Brussels sprouts, and finely dice the pancetta.

• 3

  On the baking sheet, toss the sprouts and pancetta with olive oil, sea salt, and black pepper until evenly coated.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the sprouts are tender and the pancetta is golden and crispy.

• 5

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper and sear in a hot skillet for 6 minutes per side or until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 7

  Combine the roasted sprouts, pancetta, and sliced chicken in a large bowl.

• 8

  Drizzle the balsamic glaze over the mixture, garnish with fresh thyme leaves, and serve immediately.