NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Brussels sprouts

2 tsp Extra virgin olive oil

0.25 oz Walnuts

1 tbsp Balsamic vinegar

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and slice them in half lengthwise.

• 3

  Toss the sprouts on the baking sheet with 1 teaspoon of olive oil, sea salt, and black pepper.

• 4

  Roast the sprouts for 20 minutes, tossing halfway through, until they are tender and the outer leaves are crispy.

• 5

  While the sprouts roast, heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.

• 6

  Season the chicken breast and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  In a small saucepan over low heat, whisk the balsamic vinegar and honey together, simmering for 3-5 minutes until it thickens into a syrup.

• 8

  Toast the walnuts in a small dry skillet over medium heat for 2 minutes until they smell nutty and fragrant.

• 9

  Slice the chicken and plate it with the roasted sprouts, then finish by topping with toasted walnuts and a drizzle of the balsamic glaze.