NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup Brussels sprouts

0.5 oz walnuts

2 tsp 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 and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Roast the Brussels sprouts for 20 to 25 minutes, flipping halfway through, until they are tender and the edges are caramelized.

• 5

  While the sprouts roast, season the chicken breast with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

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

• 8

  In a small dry pan over medium-low heat, toast the walnuts for 2 to 3 minutes until fragrant, then roughly chop them.

• 9

  Slice the cooked chicken and combine it with the roasted sprouts in a bowl.

• 10

  Drizzle the balsamic glaze over the chicken and sprouts, toss gently to coat, and garnish with the toasted walnuts.