Directions

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1. Pat the chicken breasts dry.

2. Wash and halve the brussels sprouts.

3. Dice tomatoes.

4. Thin slice onion.

5. Chop garlic

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1. Toss halved Brussels sprouts with 1 tbsp of olive oil, a pinch of salt, and 1 scoop of Nonna's Italian FLAVRBOMBS™. 2. Place them face down on the preheated baking sheet. 3. Roast for 8-12 minutes until crispy and tender.

2. Toss halved Brussels sprouts with 1 tbsp of olive oil, a pinch of salt, and 1 scoop of Nonna's Italian FLAVRBOMBS™

3. Place them face down on the preheated baking sheet.

4. Roast for 8-12 minutes until crispy and tender.

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1. Season chicken breasts with salt.

2. Heat 1 tbsp of olive oil in a frying pan.

3. Pan-sear the chicken breasts for about 5-6 minutes per side or until cooked through.

4. Remove from heat and immediately season with 2 scoops of FLAVRBOMBS™.

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1. In a mixing bowl, combine tomatoes, garlic, red onion, vinegar, and 1 tbsp of olive oil. 2. Gently smash the mixture with a fork to release juices. 3. Season with a pinch of salt and 2 scoops of FLAVRBOMBS™.

2. Gently smash the mixture with a fork to release juices. 3. Season with a pinch of salt and 2 scoops of FLAVRBOMBS™.

3. Season with a pinch of salt and 2 scoops of FLAVRBOMBS™.

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1. Plate the chicken breast alongside the roasted brussels sprouts and tomato salad.

2. Enjoy!