NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Pancetta

2 cup Brussels sprouts

1 tbsp Balsamic glaze

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and slice them in half, then place them on the baking sheet.

• 3

  Toss the sprouts and diced pancetta with the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the sprout mixture for 20 to 25 minutes, tossing halfway through, until the sprouts are caramelized and the pancetta is crisp.

• 5

  While the vegetables roast, season the chicken breast with the fresh rosemary and the remaining salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until fully cooked through.

• 7

  Allow the chicken to rest for 3 minutes before slicing into strips.

• 8

  Plate the roasted Brussels sprouts and pancetta, top with the sliced chicken, and drizzle the balsamic glaze over the entire dish.