Crunchy Pecan-Crusted Chicken with Roasted Brussels Sprouts and Creamy Dijon Drizzle

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

Crunchy Pecan-Crusted Chicken with Roasted Brussels Sprouts and Creamy Dijon Drizzle

YOUR SOLIN GENERATED RECIPE

Crunchy Pecan-Crusted Chicken with Roasted Brussels Sprouts and Creamy Dijon Drizzle

Enjoy a satisfying dish featuring a tender chicken breast encrusted with crunchy pecans, paired with perfectly roasted Brussels sprouts and finished with a tangy, creamy Dijon drizzle that elevates every bite.

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NUTRITION

415kcal
Protein
44.5g
Fat
20.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 oz Pecans

1 cup Brussels Sprouts

1 tbsp Dijon Mustard

1 oz Plain Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the pecans in a food processor until coarsely ground. Place them in a shallow dish and season with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper. Press each side of the chicken into the pecans to form an even crust.

  • 4

    Trim the ends of the Brussels sprouts and halve them. Toss the sprouts with olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the pecan-crusted chicken on another baking tray. Bake both trays in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and slightly caramelized.

  • 6

    While the chicken and sprouts are roasting, mix the Dijon mustard with the Greek yogurt in a small bowl to create a creamy drizzle.

  • 7

    Once cooked, slice the chicken if desired, and serve alongside the roasted Brussels sprouts drizzled with the creamy Dijon sauce.

Crunchy Pecan-Crusted Chicken with Roasted Brussels Sprouts and Creamy Dijon Drizzle

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

Crunchy Pecan-Crusted Chicken with Roasted Brussels Sprouts and Creamy Dijon Drizzle

YOUR SOLIN GENERATED RECIPE

Crunchy Pecan-Crusted Chicken with Roasted Brussels Sprouts and Creamy Dijon Drizzle

Enjoy a satisfying dish featuring a tender chicken breast encrusted with crunchy pecans, paired with perfectly roasted Brussels sprouts and finished with a tangy, creamy Dijon drizzle that elevates every bite.

NUTRITION

415kcal
Protein
44.5g
Fat
20.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 oz Pecans

1 cup Brussels Sprouts

1 tbsp Dijon Mustard

1 oz Plain Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the pecans in a food processor until coarsely ground. Place them in a shallow dish and season with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper. Press each side of the chicken into the pecans to form an even crust.

  • 4

    Trim the ends of the Brussels sprouts and halve them. Toss the sprouts with olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the pecan-crusted chicken on another baking tray. Bake both trays in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and slightly caramelized.

  • 6

    While the chicken and sprouts are roasting, mix the Dijon mustard with the Greek yogurt in a small bowl to create a creamy drizzle.

  • 7

    Once cooked, slice the chicken if desired, and serve alongside the roasted Brussels sprouts drizzled with the creamy Dijon sauce.