Sheet Pan Balsamic Chicken and Crispy Brussels Sprouts

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

Sheet Pan Balsamic Chicken and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken and Crispy Brussels Sprouts

A vibrant, one-pan dish featuring tender balsamic glazed chicken paired with perfectly roasted, crispy Brussels sprouts and red onions. The savory tang of balsamic vinegar complemented with a hint of olive oil makes for a delicious, balanced meal that’s as aesthetically pleasing as it is nutritious.

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NUTRITION

444kcal
Protein
34.7g
Fat
20.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1/4 medium Red Onion (28g)

1 tbsp Olive Oil (15g)

2 tbsp Balsamic Vinegar (30g)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the Brussels sprouts (halved if preferred) and red onion wedges. Drizzle with olive oil, balsamic vinegar, garlic powder, salt, and pepper. Toss well to evenly coat.

  • 3

    Place the chicken breast on the sheet pan, ensuring it’s alongside the vegetables.

  • 4

    Drizzle a little extra balsamic vinegar over the chicken and season with salt and pepper.

  • 5

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender with crispy edges.

  • 6

    Remove from oven, let rest for a few minutes, then slice the chicken before serving with the roasted vegetables.

Sheet Pan Balsamic Chicken and Crispy Brussels Sprouts

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

Sheet Pan Balsamic Chicken and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken and Crispy Brussels Sprouts

A vibrant, one-pan dish featuring tender balsamic glazed chicken paired with perfectly roasted, crispy Brussels sprouts and red onions. The savory tang of balsamic vinegar complemented with a hint of olive oil makes for a delicious, balanced meal that’s as aesthetically pleasing as it is nutritious.

NUTRITION

444kcal
Protein
34.7g
Fat
20.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1/4 medium Red Onion (28g)

1 tbsp Olive Oil (15g)

2 tbsp Balsamic Vinegar (30g)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the Brussels sprouts (halved if preferred) and red onion wedges. Drizzle with olive oil, balsamic vinegar, garlic powder, salt, and pepper. Toss well to evenly coat.

  • 3

    Place the chicken breast on the sheet pan, ensuring it’s alongside the vegetables.

  • 4

    Drizzle a little extra balsamic vinegar over the chicken and season with salt and pepper.

  • 5

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender with crispy edges.

  • 6

    Remove from oven, let rest for a few minutes, then slice the chicken before serving with the roasted vegetables.