1. Season chicken with salt and pepper. In a hot skillet with olive oil, sear until golden brown and cooked through. Remove and set aside.

2. In the same skillet, sauté garlic, then add balsamic vinegar, honey, and red pepper flakes. Simmer until slightly thickened. Return chicken to coat well.

3. In a blender, combine feta and Greek yogurt until smooth. Chill until ready to serve.

4. Toss halved sprouts with olive oil, salt, and pepper. Bake at 425°F (220°C) for 15–20 minutes until crispy.

5. Boil pasta until al dente. In a saucepan, warm the cream, add Parmesan, and stir until melted and smooth. Toss pasta in sauce.

6. Serve pasta topped with glazed chicken, whipped feta, crispy Brussels chips, and a sprinkle of parsley.