NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Diced pancetta

1.5 cup Brussels sprouts

1 tbsp Balsamic glaze

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the Brussels sprouts and cut them in half.

• 3

  Toss the halved Brussels sprouts with olive oil, sea salt, and black pepper on a large baking sheet.

• 4

  Roast the sprouts for 20-25 minutes until tender and the edges are charred and crispy.

• 5

  While sprouts roast, heat a skillet over medium heat and cook the diced pancetta until golden and crisp.

• 6

  Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan.

• 7

  Season the chicken breast with a pinch of salt and sear in the pancetta fat for 5-7 minutes per side until fully cooked.

• 8

  Slice the chicken into thin strips and add back to the skillet along with the roasted Brussels sprouts, crispy pancetta, and minced garlic.

• 9

  Sauté for 1 minute until the garlic is fragrant, then drizzle the balsamic glaze over the mixture and toss to coat before serving.