YOUR SOLIN GENERATED RECIPE
Maple-Glazed Chicken Thighs with Roasted Brussels Sprouts and Creamy Polenta
Enjoy a delicious plate featuring tender, maple-glazed chicken thighs paired with perfectly roasted Brussels sprouts and a creamy, comforting polenta. This balanced dish delivers a satisfying mix of savory and slightly sweet flavors, making it a delightful dinner option.
INGREDIENTS
3 ounces Chicken Thigh (Skinless, Boneless)
1 cup Brussels Sprouts
1/3 cup Creamy Polenta
1 tablespoon Maple Syrup
1 teaspoon Olive Oil
Seasonings (Salt, Pepper, Thyme) to taste
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix the maple syrup with a pinch of salt, pepper, and thyme.
Place the chicken thigh in a baking dish and brush it generously with the maple glaze.
In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
Arrange the Brussels sprouts on a baking tray and roast in the oven for 20-25 minutes or until tender and slightly caramelized, turning halfway through.
While the Brussels sprouts roast, bring water to a boil and prepare the polenta according to package instructions until it becomes creamy.
Once the chicken has been glazed, bake it in the oven for about 20-25 minutes, or until fully cooked and juices run clear.
Plate the creamy polenta, top with the roasted Brussels sprouts, and serve the maple-glazed chicken thigh on the side.
Enjoy your balanced and flavorful dinner!