YOUR SOLIN GENERATED RECIPE
Crispy Balsamic-Glazed Brussels Sprouts with Garlic
Savor this colorful dish featuring tender roasted Brussels sprouts tossed in a tangy balsamic glaze with aromatic garlic, accented by perfectly grilled chicken breast for a protein boost. Enjoy a delightful balance of crispy edges, caramelized flavors, and a hint of savory heat, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
2 cups Brussels Sprouts (156g)
3 Garlic Cloves (9g)
2 tbsp Balsamic Vinegar (30g)
1 tbsp Extra Virgin Olive Oil (13.5g)
4 oz Chicken Breast (113g)
Salt (pinch)
Black Pepper (dash)
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the Brussels sprouts.
Trim the ends of the Brussels sprouts and slice them in half. Place them on a baking sheet.
Toss the Brussels sprouts with olive oil, a pinch of salt, and a dash of black pepper for seasoning.
Roast the Brussels sprouts in the preheated oven for about 20 to 25 minutes, stirring halfway through, until they are crisp on the edges and tender inside.
While the sprouts roast, finely mince the garlic and set aside.
In a small saucepan over medium heat, combine the balsamic vinegar and minced garlic. Simmer for about 3-4 minutes until the glaze slightly thickens. Remove from heat.
Season the chicken breast with salt and pepper. Grill or sauté the chicken on medium-high heat for about 5-6 minutes per side, until it reaches an internal temperature of 165°F. Once cooked, slice into bite-sized pieces.
Remove the Brussels sprouts from the oven and drizzle the garlic balsamic glaze over them, tossing to coat evenly.
Serve the glazed Brussels sprouts alongside the sliced grilled chicken, ensuring each plate has a good balance of both components.
Optional: Garnish with a light sprinkle of extra black pepper or fresh herbs if desired.