Ingredients
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1 1/2 lbs Brussels sprouts
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2 cups seedless red grapes
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3 tbsp olive oil, divided
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1/2 cup chopped pecans
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1/2 cup panko bread crumbs
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1 1/4 lbs thin-sliced chicken breast cutlets (at least 4 pieces)
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1/4 cup reduced-fat mayonnaise
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1 tsp balsamic vinegar
Steps
1
Preheat oven to 425°F. Line a large baking sheet with parchment. Trim and halve the Brussels sprouts, quartering any large sprouts if needed. Add sprouts and the grapes to prepared baking sheet in an even layer. Toss with 2 tbsp oil and season with salt and pepper. Roast 20–30 min., until Brussels sprouts begin to brown.
2
Meanwhile, very finely chop the pecans. In a small bowl, combine pecans, bread crumbs, and remaining 1 tbsp oil. Season with salt and pepper. Line another baking sheet with parchment and add the chicken. Season with salt and pepper. Spread a thin layer of mayonnaise on top of chicken. Top with bread crumb mixture, pressing lightly to adhere.
3
When Brussels sprouts have begun to brown, transfer chicken to oven. Bake 10–12 min., until chicken is cooked through and registers 165°F on an instant-read thermometer. Drizzle Brussels sprouts and grapes with balsamic vinegar before serving with chicken.