NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic glaze

0.5 oz Raw walnuts

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

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 slice them in half vertically.

• 3

  Place the sprouts 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 sprouts in a single layer and roast for 20-25 minutes, tossing halfway through, until the outer leaves are charred and the centers are tender.

• 5

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

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a medium skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.

• 9

  In a large mixing bowl, combine the roasted Brussels sprouts and sliced chicken.

• 10

  Drizzle with the balsamic glaze and toss gently to coat.

• 11

  Roughly chop the walnuts and sprinkle them over the top before serving warm.