Pan-Seared Chicken with Creamy Raspberry-Balsamic Glaze and Crispy Roasted Brussels Sprouts

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

Pan-Seared Chicken with Creamy Raspberry-Balsamic Glaze and Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Raspberry-Balsamic Glaze and Crispy Roasted Brussels Sprouts

Enjoy a vibrant, flavorful dish that features tender pan-seared chicken topped with a luscious raspberry-balsamic glaze, paired with perfectly crispy roasted Brussels sprouts. This balanced meal is both satisfying and nutrient-dense, making it an ideal choice for a wholesome dinner.

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NUTRITION

326kcal
Protein
40.2g
Fat
9.2g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Brussels Sprouts

1 tsp Olive Oil

1/4 cup Fresh Raspberries

1 tbsp Balsamic Vinegar

1 tsp Maple Syrup

1 tbsp Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) for roasting the Brussels sprouts.

  • 2

    Trim and halve the Brussels sprouts, then toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes until crispy and golden, stirring halfway.

  • 4

    While the sprouts roast, pat the chicken breast dry and season lightly with salt and pepper.

  • 5

    Heat a nonstick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until golden and cooked through.

  • 6

    In a small saucepan over low heat, combine fresh raspberries, balsamic vinegar, maple syrup, and Greek yogurt. Stir continuously until the mixture is warmed through and slightly thickened into a glaze.

  • 7

    Plate the pan-seared chicken, drizzle the creamy raspberry-balsamic glaze on top, and serve with a side of crispy roasted Brussels sprouts.

Pan-Seared Chicken with Creamy Raspberry-Balsamic Glaze and Crispy Roasted Brussels Sprouts

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

Pan-Seared Chicken with Creamy Raspberry-Balsamic Glaze and Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Raspberry-Balsamic Glaze and Crispy Roasted Brussels Sprouts

Enjoy a vibrant, flavorful dish that features tender pan-seared chicken topped with a luscious raspberry-balsamic glaze, paired with perfectly crispy roasted Brussels sprouts. This balanced meal is both satisfying and nutrient-dense, making it an ideal choice for a wholesome dinner.

NUTRITION

326kcal
Protein
40.2g
Fat
9.2g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Brussels Sprouts

1 tsp Olive Oil

1/4 cup Fresh Raspberries

1 tbsp Balsamic Vinegar

1 tsp Maple Syrup

1 tbsp Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) for roasting the Brussels sprouts.

  • 2

    Trim and halve the Brussels sprouts, then toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes until crispy and golden, stirring halfway.

  • 4

    While the sprouts roast, pat the chicken breast dry and season lightly with salt and pepper.

  • 5

    Heat a nonstick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until golden and cooked through.

  • 6

    In a small saucepan over low heat, combine fresh raspberries, balsamic vinegar, maple syrup, and Greek yogurt. Stir continuously until the mixture is warmed through and slightly thickened into a glaze.

  • 7

    Plate the pan-seared chicken, drizzle the creamy raspberry-balsamic glaze on top, and serve with a side of crispy roasted Brussels sprouts.