Pan-Seared Chicken Breast with Sweet Maple Glazed Carrots and Crispy Brussels Sprouts

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

Pan-Seared Chicken Breast with Sweet Maple Glazed Carrots and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Sweet Maple Glazed Carrots and Crispy Brussels Sprouts

Savor the delightful medley of a perfectly seared chicken breast paired with tender maple-glazed carrots and crispy, roasted Brussels sprouts. Balancing savory poultry with a subtly sweet vegetable glaze and a hint of crisp olive oil, this dish is as nutritious as it is delicious.

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NUTRITION

307kcal
Protein
38.6g
Fat
8.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 tsp Maple Syrup

1 cup Brussels Sprouts

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side until golden and cooked through. Remove from the skillet and let it rest.

  • 3

    In the meantime, peel and cut the carrot into sticks or rounds. In a small pan, add the carrot pieces along with the maple syrup and a pinch of salt. Sauté over medium heat for about 4-5 minutes until the carrots are tender and slightly caramelized.

  • 4

    For the Brussels sprouts, trim the ends and slice them in half. In the same skillet or another pan, add the olive oil and heat over medium-high heat. Add the Brussels sprouts cut-side down and cook for 4-5 minutes until the edges become crispy and browned. Season lightly with salt and pepper.

  • 5

    Plate the sliced chicken breast alongside the glazed carrots and crispy Brussels sprouts. Drizzle any remaining pan juices over the chicken for extra flavor. Serve warm and enjoy your balanced, flavorful meal.

Pan-Seared Chicken Breast with Sweet Maple Glazed Carrots and Crispy Brussels Sprouts

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

Pan-Seared Chicken Breast with Sweet Maple Glazed Carrots and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Sweet Maple Glazed Carrots and Crispy Brussels Sprouts

Savor the delightful medley of a perfectly seared chicken breast paired with tender maple-glazed carrots and crispy, roasted Brussels sprouts. Balancing savory poultry with a subtly sweet vegetable glaze and a hint of crisp olive oil, this dish is as nutritious as it is delicious.

NUTRITION

307kcal
Protein
38.6g
Fat
8.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 tsp Maple Syrup

1 cup Brussels Sprouts

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side until golden and cooked through. Remove from the skillet and let it rest.

  • 3

    In the meantime, peel and cut the carrot into sticks or rounds. In a small pan, add the carrot pieces along with the maple syrup and a pinch of salt. Sauté over medium heat for about 4-5 minutes until the carrots are tender and slightly caramelized.

  • 4

    For the Brussels sprouts, trim the ends and slice them in half. In the same skillet or another pan, add the olive oil and heat over medium-high heat. Add the Brussels sprouts cut-side down and cook for 4-5 minutes until the edges become crispy and browned. Season lightly with salt and pepper.

  • 5

    Plate the sliced chicken breast alongside the glazed carrots and crispy Brussels sprouts. Drizzle any remaining pan juices over the chicken for extra flavor. Serve warm and enjoy your balanced, flavorful meal.