NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup Brussels sprouts

2 tsp extra virgin olive oil

0.5 oz pecan halves

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp garlic powder

1 tsp balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan 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 chicken breast and the halved Brussels sprouts on the prepared baking sheet.

• 4

  Drizzle everything with the extra virgin olive oil and sprinkle evenly with sea salt, black pepper, dried thyme, and garlic powder.

• 5

  Use your hands to toss the sprouts until coated and rub the seasoning into both sides of the chicken breast.

• 6

  Arrange the chicken in the center and spread the sprouts in a single layer around it, cut-side down for maximum browning.

• 7

  Bake for 15 minutes, then remove the tray briefly to scatter the pecan halves over the sprouts.

• 8

  Return to the oven for another 5-7 minutes until the chicken reaches an internal temperature of 165°F and the sprouts are tender.

• 9

  Drizzle the balsamic vinegar over the roasted sprouts just before serving to add a bright, acidic finish.