NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups Brussels sprouts

1 tbsp 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 (200°C) 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 halved sprouts with 0.5 tbsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper until evenly coated.

• 4

  Spread the sprouts in a single layer on the prepared baking sheet, ensuring they are not crowded so they crisp up properly.

• 5

  Roast the sprouts for 20-25 minutes, tossing halfway through, until the outer leaves are golden brown and crispy.

• 6

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

• 7

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

• 8

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely browned.

• 9

  Remove the roasted sprouts from the oven, transfer them to a clean bowl, and toss with the balsamic glaze while they are still hot.

• 10

  Slice the seared chicken into strips and serve immediately alongside the warm, glazed Brussels sprouts.