NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cup Brussels sprouts

0.25 cup Red onion

1 tbsp Olive oil

1 tbsp Balsamic vinegar

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and cut them in half; thinly slice the red onion into wedges.

• 3

  Place the sprouts and onions on the baking sheet and toss with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer and roast for 20-25 minutes, flipping halfway through, until the sprouts are tender and the edges are beautifully charred.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining salt, pepper, and fresh thyme.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a medium skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  In a small saucepan over low heat, whisk together the balsamic vinegar and honey. Simmer for 3-5 minutes until the mixture reduces slightly and becomes a thick, glossy syrup.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Plate the roasted vegetables alongside the chicken and drizzle the warm balsamic glaze over the entire dish before serving.