NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Brussels sprouts

0.5 oz walnut halves

0.5 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp maple syrup

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 for easy cleanup.

• 2

  Trim the woody ends off the Brussels sprouts and slice each one in half vertically.

• 3

  In a medium bowl, toss the sprouts with 0.25 tbsp of the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the sprouts in a single layer on the baking sheet and roast for 20-25 minutes until they are tender and the outer leaves are charred.

• 5

  Season the chicken breast lightly with additional sea salt and black pepper.

• 6

  Heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-8 minutes per side until fully cooked.

• 7

  While the chicken rests, combine the balsamic vinegar, maple syrup, and minced garlic in a small saucepan over low heat.

• 8

  Simmer the balsamic mixture for 3-5 minutes until it thickens into a glossy glaze.

• 9

  Toast the walnut halves in a dry pan over medium heat for 2-3 minutes until they become fragrant and slightly golden.

• 10

  Toss the roasted sprouts with the toasted walnuts and the balsamic glaze, then serve immediately alongside the pan-seared chicken.