NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Brussels sprouts

4.5 oz Chicken breast

0.5 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  In a bowl, toss the sprouts with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the sprouts on the baking sheet in a single layer and roast for 18-20 minutes until the outer leaves are crispy and golden.

• 5

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

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sauté the chicken until browned and cooked through, about 6-8 minutes.

• 7

  In a small ramekin, whisk together the balsamic vinegar and maple syrup to create the glaze.

• 8

  Add the roasted sprouts and chopped walnuts to the skillet with the chicken, then pour the balsamic glaze over the top.

• 9

  Toss everything together for 1-2 minutes until the glaze has thickened and coated the ingredients beautifully.