NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups brussels sprouts

0.25 oz walnuts

0.25 tbsp extra virgin olive oil

1 tbsp balsamic glaze

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

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 slice them in half vertically.

• 3

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

• 4

  Roast the Brussels sprouts for 20-25 minutes, tossing halfway through, until the outer leaves are charred and the centers are tender.

• 5

  While the sprouts roast, cut the chicken breast into bite-sized pieces and season with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 7

  In a small dry pan, toast the chopped walnuts over medium heat for 2-3 minutes until they become fragrant and slightly darkened.

• 8

  In a large mixing bowl, combine the roasted sprouts, seared chicken, and toasted walnuts.

• 9

  Drizzle the balsamic glaze over the mixture and toss thoroughly to ensure every piece is coated before serving.