NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cups Brussels sprouts

1 tbsp balsamic glaze

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim and halve the Brussels sprouts, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the sprouts for 20 to 25 minutes, flipping halfway through, until they are tender and the edges are caramelized.

• 4

  While the sprouts roast, dice the pancetta and place it in a large skillet over medium heat, cooking until crispy.

• 5

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

• 6

  Season the chicken breast with a pinch of salt and sear it in the same skillet for 6 to 8 minutes per side until fully cooked.

• 7

  Add the minced garlic to the skillet during the last minute of cooking the chicken until fragrant.

• 8

  Slice the chicken into strips and toss it into a bowl with the roasted Brussels sprouts and crispy pancetta.

• 9

  Drizzle the balsamic glaze over the mixture and toss gently to coat before serving.