NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Brussels sprouts

0.5 oz Walnuts

0.75 tbsp Extra virgin olive oil

2 tbsp Balsamic vinegar

1 tsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Trim and halve the Brussels sprouts, then toss them on a parchment-lined baking sheet with 0.5 tbsp of olive oil, garlic powder, sea salt, and black pepper.

• 3

  Roast the sprouts for 20-22 minutes until the edges are beautifully charred and the centers are tender.

• 4

  While the vegetables roast, season the chicken breast with a light pinch of salt and pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small saucepan over low heat, whisk the balsamic vinegar and maple syrup, simmering for 4 minutes until the liquid reduces into a thick, glossy glaze.

• 7

  Place the walnuts in a small dry pan over medium heat for 2-3 minutes, tossing frequently until they are fragrant and toasted.

• 8

  Slice the chicken into strips and combine in a bowl with the roasted sprouts and walnuts, then finish by drizzling the warm balsamic glaze over the top.