NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup Brussels sprouts

0.5 oz pancetta

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 and line a large baking sheet with parchment paper.

• 2

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

• 3

  In a mixing bowl, toss the Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the sprouts on the prepared baking sheet in a single layer and roast for 20-25 minutes until tender and charred on the edges.

• 5

  While the sprouts roast, dice the chicken breast and pancetta into small, bite-sized pieces.

• 6

  Place a large skillet over medium heat and add the pancetta, cooking until the fat has rendered and the meat is crispy.

• 7

  Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan, and add the diced chicken.

• 8

  Sear the chicken for 5-7 minutes until golden brown and fully cooked, adding the minced garlic during the last minute of cooking.

• 9

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

• 10

  Drizzle the balsamic glaze over the mixture and toss everything together for 1 minute until the glaze is warm and well-distributed.