NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Pancetta

2 cup Brussels sprouts

0.5 tbsp Olive oil

2 tbsp Balsamic vinegar

1 tsp Honey

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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 vertically to ensure they get maximum surface area for browning.

• 3

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

• 4

  Spread the sprouts in a single layer, cut-side down, and roast for 20 to 25 minutes until the outer leaves are charred and crispy.

• 5

  While the sprouts roast, dice the pancetta and add it to a cold skillet, then turn the heat to medium to slowly render the fat until crispy.

• 6

  Remove the crispy pancetta with a slotted spoon and set aside, leaving about a teaspoon of the rendered fat in the pan.

• 7

  Season the chicken breast with a pinch of salt and sear in the same skillet for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 8

  In a small jar or bowl, whisk together the balsamic vinegar, honey, and minced garlic to create a thick glaze.

• 9

  Once the chicken is rested, slice it into strips and combine in a large bowl with the roasted sprouts and crispy pancetta.

• 10

  Pour the balsamic glaze over the mixture and toss gently to coat everything before serving warm.