Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

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

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Enjoy a perfectly roasted chicken paired with tender Brussels sprouts and sweet potatoes, all enhanced with a tangy balsamic glaze that brings a delightful balance of savory and sweet to your plate.

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NUTRITION

391kcal
Protein
40g
Fat
8.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the Brussels sprouts, cutting them in half.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Season with your preferred herbs and a pinch of salt and pepper.

  • 4

    In a bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp.

  • 7

    In the last 5 minutes of roasting, drizzle balsamic vinegar over the Brussels sprouts and sweet potatoes to allow the glaze to form.

  • 8

    Once done, remove from the oven, plate, and serve while warm.

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

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

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Enjoy a perfectly roasted chicken paired with tender Brussels sprouts and sweet potatoes, all enhanced with a tangy balsamic glaze that brings a delightful balance of savory and sweet to your plate.

NUTRITION

391kcal
Protein
40g
Fat
8.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the Brussels sprouts, cutting them in half.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Season with your preferred herbs and a pinch of salt and pepper.

  • 4

    In a bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp.

  • 7

    In the last 5 minutes of roasting, drizzle balsamic vinegar over the Brussels sprouts and sweet potatoes to allow the glaze to form.

  • 8

    Once done, remove from the oven, plate, and serve while warm.