NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups Brussels sprouts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

0.5 tsp raw honey

0.25 oz walnut halves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Trim the ends of the Brussels sprouts and slice them in half, then toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the sprouts on the baking sheet and roast for 20-25 minutes until they are tender and the outer leaves are golden brown.

• 4

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

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  In a small bowl, whisk together the balsamic vinegar and honey to create a simple glaze.

• 7

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

• 8

  Remove the sprouts and walnuts from the oven, toss them immediately with the balsamic glaze, and serve alongside the sliced chicken breast.