NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Brussels sprouts

0.5 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim the ends off the Brussels sprouts and cut them in half lengthwise.

• 3

  Toss the halved sprouts on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the sprouts in a single layer and roast for 20-25 minutes, tossing halfway through, until the edges are dark and caramelized.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

• 7

  In a small bowl, whisk together the balsamic vinegar and honey until well combined to create a thick glaze.

• 8

  Toast the walnuts in a small dry skillet over medium heat for 2-3 minutes, stirring constantly until they are fragrant.

• 9

  Remove the sprouts from the oven, toss them immediately with the balsamic glaze and toasted walnuts, and serve alongside the sliced chicken.