Honey-Cinnamon Glazed Chicken with Toasted Walnuts and Roasted Asparagus

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

Honey-Cinnamon Glazed Chicken with Toasted Walnuts and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Honey-Cinnamon Glazed Chicken with Toasted Walnuts and Roasted Asparagus

Enjoy a sweet and savory delight where tender chicken breast is glazed in a subtle honey-cinnamon mixture, paired beautifully with crunchy toasted walnuts and perfectly roasted asparagus. This dish offers a harmonious blend of textures and flavors, ideal for a balanced meal.

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NUTRITION

363kcal
Protein
39.6g
Fat
17.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 tsp Honey (7g)

1/2 tsp Ground Cinnamon (1.3g)

2 tbsp Chopped Walnuts (14g)

6 spears Asparagus (90g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix honey and ground cinnamon to create the glaze.

  • 3

    Pat the chicken breast dry, then brush it generously with the honey-cinnamon glaze on both sides.

  • 4

    Place the glazed chicken breast on a baking sheet lined with parchment paper.

  • 5

    Prepare the asparagus by trimming the woody ends. Toss the asparagus with olive oil, salt, and pepper, and arrange them alongside the chicken on the baking sheet.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the asparagus are tender.

  • 7

    While the chicken and asparagus are cooking, toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.

  • 8

    Once cooked, plate the chicken breast, top with toasted walnuts, and serve alongside the roasted asparagus.

Honey-Cinnamon Glazed Chicken with Toasted Walnuts and Roasted Asparagus

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

Honey-Cinnamon Glazed Chicken with Toasted Walnuts and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Honey-Cinnamon Glazed Chicken with Toasted Walnuts and Roasted Asparagus

Enjoy a sweet and savory delight where tender chicken breast is glazed in a subtle honey-cinnamon mixture, paired beautifully with crunchy toasted walnuts and perfectly roasted asparagus. This dish offers a harmonious blend of textures and flavors, ideal for a balanced meal.

NUTRITION

363kcal
Protein
39.6g
Fat
17.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 tsp Honey (7g)

1/2 tsp Ground Cinnamon (1.3g)

2 tbsp Chopped Walnuts (14g)

6 spears Asparagus (90g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix honey and ground cinnamon to create the glaze.

  • 3

    Pat the chicken breast dry, then brush it generously with the honey-cinnamon glaze on both sides.

  • 4

    Place the glazed chicken breast on a baking sheet lined with parchment paper.

  • 5

    Prepare the asparagus by trimming the woody ends. Toss the asparagus with olive oil, salt, and pepper, and arrange them alongside the chicken on the baking sheet.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the asparagus are tender.

  • 7

    While the chicken and asparagus are cooking, toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.

  • 8

    Once cooked, plate the chicken breast, top with toasted walnuts, and serve alongside the roasted asparagus.