NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz prosciutto

2 cup Brussels sprouts

0.5 tbsp olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Spread the sprouts on the baking sheet in a single layer and roast for 20 minutes until tender and charred on the edges.

• 5

  While the sprouts roast, dice the chicken breast into bite-sized pieces and slice the prosciutto into thin ribbons.

• 6

  Heat a large non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through.

• 7

  Add the prosciutto to the skillet during the last 3 minutes of cooking, stirring frequently until it becomes crispy.

• 8

  Remove the roasted Brussels sprouts from the oven and add them to the skillet with the chicken and prosciutto.

• 9

  Drizzle the balsamic vinegar over the mixture and toss for 1 minute until the vinegar reduces into a light glaze.

• 10

  Serve immediately while the prosciutto is crisp and the sprouts are hot.