NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 oz Prosciutto

2 cup Brussels sprouts

1 tsp Olive oil

1 tbsp Balsamic vinegar

0.5 tsp Honey

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Toss the sprouts with olive oil, half of the sea salt, and half of the black pepper on the baking sheet.

• 4

  Roast the sprouts for 20 to 25 minutes until they are tender and the outer leaves are slightly charred.

• 5

  While the sprouts roast, season the chicken breast with the remaining salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan, let it rest for 5 minutes, and then slice it into thin strips.

• 8

  In the same skillet, add the prosciutto slices and cook for 1-2 minutes until crispy, then remove and crumble into pieces.

• 9

  Add the minced garlic to the skillet for 30 seconds, then pour in the balsamic vinegar and honey, whisking for 1 minute until slightly thickened.

• 10

  Add the roasted sprouts, sliced chicken, and crumbled prosciutto back into the skillet and toss well to coat in the glaze before serving.