Sticky Date-Glazed Chicken Thighs with Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Date-Glazed Chicken Thighs with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken Thighs with Roasted Brussels Sprouts

Savor these tender, sticky chicken thighs glazed in a luscious date sauce accompanied by perfectly roasted Brussels sprouts. The dish combines sweet and savory notes for an enticing meal that balances flavor and clean nutrition.

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NUTRITION

375kcal
Protein
46.6g
Fat
13.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

200g Boneless Skinless Chicken Thighs

1 tbsp Date Paste

1 tsp Low-Sodium Soy Sauce

1 clove Garlic

100g Brussels Sprouts

1 tsp Olive Oil

Pinch Crushed Red Pepper Flakes

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix together the date paste, soy sauce, minced garlic, a pinch of crushed red pepper flakes, salt, and black pepper to create the glaze.

  • 3

    Place the chicken thighs in a shallow dish. Pour half of the glaze over the chicken, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and black pepper, and spread them on a baking sheet.

  • 5

    Place the marinated chicken thighs on a separate baking tray or a section of the same tray if space allows.

  • 6

    Roast both the chicken and Brussels sprouts in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the Brussels sprouts are tender and slightly caramelized.

  • 7

    Halfway through roasting, baste the chicken with the remaining glaze to enhance the sticky, caramelized finish.

  • 8

    Once done, plate the chicken thighs with a serving of roasted Brussels sprouts and enjoy your balanced, flavorful meal.

Sticky Date-Glazed Chicken Thighs with Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Date-Glazed Chicken Thighs with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken Thighs with Roasted Brussels Sprouts

Savor these tender, sticky chicken thighs glazed in a luscious date sauce accompanied by perfectly roasted Brussels sprouts. The dish combines sweet and savory notes for an enticing meal that balances flavor and clean nutrition.

NUTRITION

375kcal
Protein
46.6g
Fat
13.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

200g Boneless Skinless Chicken Thighs

1 tbsp Date Paste

1 tsp Low-Sodium Soy Sauce

1 clove Garlic

100g Brussels Sprouts

1 tsp Olive Oil

Pinch Crushed Red Pepper Flakes

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix together the date paste, soy sauce, minced garlic, a pinch of crushed red pepper flakes, salt, and black pepper to create the glaze.

  • 3

    Place the chicken thighs in a shallow dish. Pour half of the glaze over the chicken, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and black pepper, and spread them on a baking sheet.

  • 5

    Place the marinated chicken thighs on a separate baking tray or a section of the same tray if space allows.

  • 6

    Roast both the chicken and Brussels sprouts in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the Brussels sprouts are tender and slightly caramelized.

  • 7

    Halfway through roasting, baste the chicken with the remaining glaze to enhance the sticky, caramelized finish.

  • 8

    Once done, plate the chicken thighs with a serving of roasted Brussels sprouts and enjoy your balanced, flavorful meal.