NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 cups Brussels sprouts

1 tbsp extra virgin olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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

  Place the sprouts on the baking sheet and toss with 0.5 tbsp of olive oil, garlic powder, and half of the sea salt and black pepper.

• 4

  Spread the sprouts in a single layer, ensuring they aren't crowded, and roast for 20 to 25 minutes until the outer leaves are charred and crispy.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

• 7

  Sear the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Plate the sliced chicken alongside the roasted Brussels sprouts and drizzle the balsamic glaze over the entire dish before serving.