NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Brussels sprouts

0.5 oz walnuts

1 tbsp balsamic glaze

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Toss the sprouts on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 4

  Roast the Brussels sprouts for 20 to 25 minutes, tossing halfway through, until they are tender and the edges are charred.

• 5

  While the sprouts roast, heat the remaining olive oil in a skillet over medium-high heat.

• 6

  Season the chicken breast with a pinch of salt and pepper, then sear for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  During the last 3 minutes of roasting the sprouts, add the walnuts to the baking sheet to lightly toast them.

• 8

  Mince the garlic and add it to the skillet with the chicken for the final 60 seconds of cooking.

• 9

  Slice the cooked chicken into strips.

• 10

  In a large bowl, combine the roasted sprouts, toasted walnuts, and sliced chicken.

• 11

  Drizzle the balsamic glaze over the mixture and toss gently to coat before serving.