NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cups Brussels sprouts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Slice the chicken breast into small, bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Trim the ends of the Brussels sprouts and cut them in half lengthwise.

• 3

  Mince the garlic clove and set aside.

• 4

  Place a large skillet over medium heat and add the diced pancetta, cooking until it becomes crispy and the fat has rendered.

• 5

  Remove the pancetta with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the skillet.

• 6

  Add the olive oil to the skillet, then add the chicken pieces and cook for 5-6 minutes until golden brown and fully cooked through.

• 7

  Remove the chicken from the pan and add the Brussels sprouts, cut-side down, into the remaining oil and fat.

• 8

  Cook the sprouts undisturbed for 4-5 minutes until the bottoms are deeply caramelized and tender.

• 9

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 10

  Add the chicken and pancetta back into the skillet, then drizzle the balsamic glaze over the top.

• 11

  Toss everything together for 1-2 minutes until the glaze is warm and coats every ingredient.

• 12

  Season with the remaining salt and pepper before serving.