NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Brussels sprouts

1 tbsp Dried cranberries

0.5 oz Pecan halves

1 tsp Extra virgin olive oil

1 tsp Balsamic vinegar

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.

• 2

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

• 3

  In a mixing bowl, toss the Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the sprouts in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through, until edges are crispy and golden.

• 5

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

• 6

  During the last 5 minutes of roasting the sprouts, add the pecan halves to the baking sheet to toast them lightly.

• 7

  Remove the baking sheet from the oven and immediately toss the roasted sprouts and pecans with the dried cranberries and balsamic vinegar.

• 8

  Slice the chicken breast into strips and serve alongside the warm Brussels sprout mixture.