NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz prosciutto

1.5 cups brussels sprouts

1 tbsp extra virgin olive oil

1 tbsp balsamic glaze

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the ends off the Brussels sprouts and cut them in half lengthwise, placing them in a medium mixing bowl.

• 3

  Toss the sprouts with half of the olive oil and half of the sea salt and black pepper until evenly coated.

• 4

  Tear the prosciutto into bite-sized ribbons and scatter them onto the baking sheet along with the seasoned Brussels sprouts.

• 5

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the sprouts are tender with charred edges and the prosciutto is crispy.

• 6

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

• 7

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the skillet during the final 60 seconds of cooking, stirring constantly to avoid burning.

• 9

  Slice the chicken breast into strips and serve alongside the roasted sprout and prosciutto mixture.

• 10

  Finish the dish by drizzling the balsamic glaze over the chicken and vegetables for a sweet and tangy finish.