Cut chicken breasts into bite sized chunks. Put in a bowl with with 1/3 cup of balsamic vinegar and 1/4 cup of olive oil and 6 crushed garlic cloves. Season with salt and pepper.

Allow the chicken to rest in the marinade while you heat a tablespoon of olive oil in a large frying pan over medium heat. Add the Brussel sprouts, 1 tablespoon of balsamic, salt and pepper and remaining garlic cloves to pan. Saute the mix for 8-10 minutes until the Brussels start to soften.

Add the chicken mixture and cook for an additional 8 minutes or until the chicken is cooked through. Flip half way through.

Just before removing from heat, add the Parmesan cheese and stir to combine.

Serve alone or over rice or quinoa.