The
Daily
Fix
Rest
Balsamic Chicken & Brussels Sprouts with Bacon and Almonds
What It Takes to Run an Affiliate
The Daley Fix with Melissa Leavitt
Rest day
Balsamic-glazed chicken with roasted Brussels sprouts, crispy bacon, and toasted almonds.
Ingredients
For the Chicken & Glaze:
1 ½ lb boneless, skinless chicken thighs (or breasts, if preferred)
2 Tbsp butter or beef tallow (for searing)
3 Tbsp balsamic vinegar (no added sugar)
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp Dijon mustard
½ tsp dried thyme (or 1 tsp fresh)
Salt and black pepper, to taste
For the Brussels Sprouts:
1 lb Brussels sprouts, halved
2 Tbsp olive oil or melted butter
Salt and pepper, to taste
For Topping:
4 slices thick-cut bacon, cooked crisp and crumbled
¼ cup sliced almonds, lightly toasted in a dry skillet
Optional Garnish:
Fresh parsley, chopped
Macronutrients
(per serving, serves 4)
Protein: 40g
Fat: 40g
Carbs: 10g
Preparation
Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until browned and tender.
In a small bowl, whisk balsamic vinegar, olive oil, garlic, Dijon mustard, thyme, salt, and pepper.
In a large skillet, melt butter or tallow over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown and cooked through. Pour balsamic glaze over chicken in the last 2–3 minutes, letting it reduce and coat the meat.
Transfer roasted Brussels sprouts to a serving platter. Top with balsamic chicken, then sprinkle with bacon crumbles and toasted almond slices.
Garnish with parsley if desired. Serve hot.
Enjoy the recovery time, or make-up anything you missed from last week.
Dale talks with Melissa Leavitt, the heartbeat of MetFix Ormond. Melissa has built a special gym where people feel at home and stay accountable. They dig into her story, the challenges she’s faced, and the purpose that drives her as a coach, mother, and community leader.
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