YOUR SOLIN GENERATED RECIPE
Balsamic Glazed Chicken with Crispy Roasted Brussels Sprouts
Savor the balance of tender, balsamic-glazed chicken alongside crispy roasted Brussels sprouts. This dish features juicy chicken breast brushed with a tangy balsamic reduction and a hint of garlic, complemented by caramelized Brussels sprouts roasted to perfection in a drizzle of olive oil.
INGREDIENTS
170 grams Chicken Breast
150 grams Brussels Sprouts
1 teaspoon Olive Oil
1 tablespoon Balsamic Vinegar
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer.
Roast the Brussels sprouts in the oven for about 20-25 minutes, until they are crispy on the outside and tender inside. Stir halfway through for even cooking.
While the Brussels sprouts roast, season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken for 3-4 minutes on each side until golden.
Reduce the heat to medium-low, add the minced garlic to the skillet, and pour in the balsamic vinegar. Allow the sauce to simmer and reduce slightly, coating the chicken with a glossy glaze. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
Plate the glazed chicken alongside the crispy roasted Brussels sprouts and drizzle any remaining glaze over the top. Serve warm.