NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Brussels sprouts

0.75 tbsp Extra virgin olive oil

2 tbsp Balsamic vinegar

0.25 oz Walnut halves

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the Brussels sprouts and slice each sprout in half vertically.

• 3

  Cut the chicken breast into uniform 1-inch cubes to ensure even roasting.

• 4

  In a large mixing bowl, combine the chicken and Brussels sprouts with the olive oil, sea salt, black pepper, and garlic powder, tossing until thoroughly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the sprouts are cut-side down for maximum caramelization.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the sprouts are charred and tender.

• 7

  While the tray roasts, add the balsamic vinegar to a small saucepan over low heat and simmer for about 5 minutes until it reduces into a thick, syrupy glaze.

• 8

  Remove the sheet pan from the oven, drizzle the warm balsamic glaze over the chicken and sprouts, and garnish with crushed walnuts before serving.