NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Place the sprouts on a large baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Roast the Brussels sprouts for 20 to 25 minutes, flipping halfway through, until they are tender and the outer leaves are charred.

• 5

  While the sprouts roast, heat a large skillet over medium heat and add the diced pancetta.

• 6

  Cook the pancetta until it becomes crispy and has rendered its fat, then remove the pancetta with a slotted spoon and set aside.

• 7

  Increase the skillet heat to medium-high and add the diced chicken breast to the remaining fat, searing until golden brown and cooked through.

• 8

  Add the roasted Brussels sprouts and crispy pancetta back into the skillet with the chicken.

• 9

  Drizzle the balsamic glaze over the mixture and toss for 1 minute until everything is coated and heated through.