NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz prosciutto

2 cup brussels sprouts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic glaze

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 toss them on the sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the sprouts for 20 to 25 minutes, shaking the pan halfway through, until the outer leaves are caramelized and tender.

• 4

  While the vegetables roast, dice the chicken breast into bite-sized pieces and season lightly with salt.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 6

  Stir in the prosciutto strips during the last few minutes of cooking until they become slightly crisp.

• 7

  Transfer the roasted sprouts to the skillet, drizzle with the balsamic glaze, and toss with fresh rosemary to combine all the flavors.