NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz prosciutto

2 cups Brussels sprouts

0.5 tbsp olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the sprouts on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Roast the sprouts for 20-25 minutes, tossing halfway through, until the outer leaves are charred and the centers are tender.

• 5

  While the sprouts roast, season the chicken breast and pan-sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan to rest for 5 minutes, then add the prosciutto slices to the same hot pan for 1-2 minutes until they become crispy.

• 7

  Slice the rested chicken into thin strips and roughly chop the crispy prosciutto.

• 8

  In a large bowl, combine the roasted Brussels sprouts, sliced chicken, and prosciutto, then drizzle with the balsamic vinegar and toss gently before serving.