NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp honey

1 cup brussels sprouts

1 cup red bell pepper

0.5 cup red onion

0.5 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

  Halve the brussels sprouts, chop the bell pepper into bite-sized pieces, and cut the red onion into thin wedges.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, half of the sea salt, half of the black pepper, and all of the dried oregano.

• 4

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

• 5

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until fully cooked through.

• 7

  In a small jar, whisk together the balsamic vinegar, honey, and minced garlic.

• 8

  Reduce the skillet heat to low, pour the balsamic mixture over the chicken, and simmer for 2 minutes until the sauce thickens into a glossy glaze.

• 9

  Slice the chicken and serve immediately alongside the roasted vegetable medley.