NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Brussels sprouts

0.5 oz Walnuts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half.

• 3

  Toss the halved sprouts with 0.5 tbsp of olive oil, half the sea salt, and half the black pepper on the baking sheet.

• 4

  Roast the Brussels sprouts for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden and crisp.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of the chicken cooking, add the chopped walnuts to the skillet to lightly toast them until fragrant.

• 8

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

• 9

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 10

  In a large bowl, combine the roasted Brussels sprouts, sliced chicken, and toasted walnuts, then drizzle with the balsamic glaze and toss to coat evenly.