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 vinegar

1 tsp Raw honey

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and halve them vertically to ensure even roasting.

• 3

  In a large skillet over medium heat, cook the diced pancetta until it becomes golden and crispy.

• 4

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

• 5

  Season the chicken breast with half of the sea salt and black pepper, then sear in the skillet for 5-6 minutes per side until fully cooked.

• 6

  Toss the Brussels sprouts with olive oil, minced garlic, and the remaining salt and pepper on the prepared baking sheet.

• 7

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

• 8

  While roasting, whisk the balsamic vinegar and honey in a small saucepan over low heat until it thickens into a glossy glaze.

• 9

  Slice the cooked chicken and combine it with the roasted sprouts and crispy pancetta in a large bowl.

• 10

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