NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Brussels sprouts

0.5 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Raw honey

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 large baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and slice them in half. Cut the chicken breast into 1-inch bite-sized cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sprouts are golden brown.

• 5

  While the chicken and sprouts roast, place the walnuts in a small dry skillet over medium heat. Toast for 3-5 minutes until fragrant, then roughly chop.

• 6

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

• 7

  Remove the baking sheet from the oven. Drizzle the balsamic glaze over the roasted chicken and sprouts, tossing to coat while still hot.

• 8

  Transfer to a plate and garnish with the toasted walnuts before serving.