NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Brussels sprouts

1 tbsp Olive oil

0.5 oz Walnuts

1 tbsp Balsamic vinegar

1 tsp Honey

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half, then cut the chicken breast into 1-inch bite-sized pieces.

• 3

  Place the chicken and sprouts on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, sea salt, and black pepper.

• 4

  Toss well to coat and spread in a single layer, ensuring the sprouts are cut-side down for maximum caramelization.

• 5

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the sprouts are tender with charred edges.

• 6

  While roasting, place the walnuts in a small dry skillet over medium heat for 3 to 5 minutes until fragrant and toasted.

• 7

  In a small bowl, whisk together the balsamic vinegar and honey until smooth.

• 8

  Remove the tray from the oven, drizzle the balsamic mixture over the chicken and sprouts, add the toasted walnuts, and toss to glaze before serving.