NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Brussels sprouts

0.75 tbsp Extra virgin olive oil

0.25 oz Walnuts

1 tbsp Balsamic vinegar

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly on both sides with the sea salt, black pepper, and garlic powder.

• 3

  Heat 0.5 tbsp of the olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F, then remove and let rest.

• 5

  In the same skillet, add the remaining 0.25 tbsp of olive oil and the Brussels sprouts, placing them cut-side down.

• 6

  Sear the sprouts for 4 to 5 minutes without moving them until the bottoms are deeply caramelized and tender.

• 7

  While the sprouts cook, roughly chop the walnuts and toast them in a small dry pan for 2 minutes until fragrant.

• 8

  Whisk together the balsamic vinegar and honey in a small bowl, then pour the mixture over the sprouts in the skillet.

• 9

  Slice the rested chicken into strips and return it to the pan, tossing everything together to coat in the glaze.

• 10

  Plate the chicken and sprouts immediately and garnish with the toasted walnuts.