NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Prepare the vegetables by cubing the sweet potato into half-inch pieces and halving the Brussels sprouts.

• 3

  Toss the sweet potatoes and Brussels sprouts on the baking sheet with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

  While vegetables roast, season the chicken breast on both sides with the remaining salt, pepper, and the dried oregano.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In a small bowl, whisk together the balsamic vinegar, maple syrup, and minced garlic.

• 9

  During the last 2 minutes of cooking the chicken, pour the balsamic mixture into the skillet and let it simmer until it thickens into a glossy glaze, spooning it over the chicken.

• 10

  Plate the glazed chicken alongside the roasted vegetables and serve immediately.