NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

1 tsp olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the Brussels sprouts and slice them in half lengthwise.

• 3

  Season the chicken breast on both sides with sea salt and black pepper.

• 4

  In an oven-safe skillet over medium heat, sauté the diced pancetta until it becomes crispy and the fat renders.

• 5

  Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

• 6

  Add the olive oil to the skillet and sear the chicken breast for 3 minutes per side until a golden crust forms.

• 7

  Remove the chicken temporarily and add the Brussels sprouts and minced garlic to the skillet, tossing to coat in the remaining fat.

• 8

  Place the chicken back on top of the sprouts and transfer the entire skillet to the oven.

• 9

  Roast for 12-15 minutes until the chicken is cooked through and the sprouts are tender and charred.

• 10

  Slice the chicken into strips, stir in the crispy pancetta, and drizzle the balsamic glaze over the dish before serving.