YOUR SOLIN GENERATED RECIPE
Honey-Balsamic Glazed Crispy Brussels Sprouts with Grilled Chicken & Almonds
Savor the vibrant crunch of roasted Brussels sprouts tossed in a sweet and tangy honey-balsamic glaze, complemented by perfectly grilled chicken breast and a sprinkle of toasted almonds. This dish offers a delightful contrast of textures and flavors, from the crispiness of the sprouts to the tender, juicy chicken and the nutty finish of almonds, making it an enticing and balanced meal.
INGREDIENTS
2 cups Brussels Sprouts (156g)
4 ounces Chicken Breast (113g)
1/4 cup Sliced Almonds (28g)
1 tablespoon Honey (21g)
1 tablespoon Balsamic Vinegar (16g)
1/2 tablespoon Olive Oil (7g)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 425°F.
Trim and halve the Brussels sprouts. Toss them in a bowl with olive oil, salt, and black pepper.
Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes until crisp-tender, stirring halfway through.
While the sprouts roast, season the chicken breast with a pinch of salt and pepper. Grill over medium-high heat for about 6-7 minutes on each side or until fully cooked. Once done, cut into strips.
In a small saucepan, combine honey and balsamic vinegar. Heat over low heat and simmer for 2-3 minutes until slightly thickened to form a glaze.
Once the Brussels sprouts are roasted, transfer them to a serving bowl and drizzle the honey-balsamic glaze over them.
Top the glazed Brussels sprouts with grilled chicken strips and sprinkle with sliced almonds.
Serve warm and enjoy the blend of sweet, tangy, and savory flavors.