NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cups Brussels sprouts

0.5 tbsp 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 and line a baking sheet with parchment paper.

• 2

  Trim and halve the Brussels sprouts, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the sprouts for 20-25 minutes, flipping halfway through, until they are tender and the edges are beautifully charred.

• 4

  While the sprouts roast, dice the pancetta and place it in a large skillet over medium heat, cooking until crispy and golden.

• 5

  Remove the pancetta with a slotted spoon and set aside, then add the chicken breast to the same skillet, searing for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Mince the garlic and add it to the skillet during the last minute of the chicken's cooking time to avoid burning.

• 7

  Slice the chicken into strips and toss it into a large bowl with the roasted Brussels sprouts and crispy pancetta.

• 8

  Drizzle the balsamic glaze over the mixture and toss well to ensure every bite is coated before serving.