NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Brussels sprouts

1 tbsp Extra virgin olive oil

2 tbsp Balsamic vinegar

1 tsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the ends off the Brussels sprouts and slice them in half vertically, then place them in a mixing bowl.

• 3

  Toss the sprouts with half of the olive oil, half of the sea salt, and half of the black pepper until evenly coated.

• 4

  Spread the sprouts on the baking sheet in a single layer and roast for 20 to 25 minutes until the outer leaves are caramelized and crispy.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 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 maple syrup, simmering for 3 to 5 minutes until it thickens into a glossy glaze.

• 8

  Slice the chicken and serve alongside the roasted sprouts, drizzling the warm balsamic glaze over the entire dish before serving.