NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Brussels sprouts

0.75 tbsp Olive oil

1 tbsp Balsamic vinegar

0.25 oz Walnuts

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Trim the woody ends off the Brussels sprouts and slice them in half, then cut the chicken breast into uniform 1-inch cubes.

• 3

  In a large mixing bowl, combine the sprouts and chicken cubes with olive oil, sea salt, black pepper, and garlic powder, tossing until every piece is well-coated.

• 4

  Spread the mixture in a single layer on the baking sheet, ensuring there is enough space between the sprouts so they roast and crisp rather than steam.

• 5

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sprout leaves are beautifully charred.

• 6

  While the tray is in the oven, add the balsamic vinegar to a small saucepan over low heat and simmer for 3 to 5 minutes until it reduces into a thick, syrupy glaze.

• 7

  Transfer the roasted chicken and sprouts to a plate, sprinkle with chopped walnuts for crunch, and finish with a generous drizzle of the warm balsamic glaze.