NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Brussels sprouts

0.5 oz Walnuts

1 tbsp Balsamic glaze

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  In a mixing bowl, toss the Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the sprouts in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the edges are golden and caramelized.

• 5

  While the sprouts roast, season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  During the last 5 minutes of roasting the sprouts, add the walnut halves to the baking sheet to lightly toast them until fragrant.

• 7

  Remove the sprouts and walnuts from the oven and immediately drizzle with the balsamic glaze, tossing gently to combine.

• 8

  Slice the grilled chicken breast and serve it alongside the warm, glazed Brussels sprouts and toasted walnuts.