Pan-Seared Chicken with Velvety Fig Balsamic Glaze and 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 Velvety Fig Balsamic Glaze and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Velvety Fig Balsamic Glaze and Roasted Brussels Sprouts

Enjoy a vibrant plate of pan-seared chicken breasts drizzled with a sweet and tangy fig balsamic glaze, paired perfectly with crispy roasted Brussels sprouts. The combination of savory chicken, naturally sweet figs, and the rich balsamic reduction creates a delightful harmony of flavors and textures.

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NUTRITION

434kcal
Protein
34.4g
Fat
14.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 fresh Fig

1 tablespoon Balsamic Vinegar

0.5 tablespoon Olive Oil

1 cup Brussels Sprouts

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the Brussels sprouts.

  • 2

    Trim and halve the Brussels sprouts. Toss them in a little olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until they are tender and slightly crispy on the edges.

  • 4

    While the sprouts are roasting, season the chicken breast with salt and pepper.

  • 5

    Heat a skillet over medium-high heat with a drizzle of olive oil. Once hot, add the chicken breast and sear for about 5-6 minutes per side or until fully cooked and golden brown.

  • 6

    In a small saucepan, combine the chopped fresh fig, balsamic vinegar, and the 0.5 tablespoon of olive oil. Simmer over low heat for a few minutes until the mixture thickens into a velvety glaze.

  • 7

    Plate the chicken breast, drizzle the fig balsamic glaze over the top, and accompany with the roasted Brussels sprouts. Serve warm and enjoy.

Pan-Seared Chicken with Velvety Fig Balsamic Glaze and 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 Velvety Fig Balsamic Glaze and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Velvety Fig Balsamic Glaze and Roasted Brussels Sprouts

Enjoy a vibrant plate of pan-seared chicken breasts drizzled with a sweet and tangy fig balsamic glaze, paired perfectly with crispy roasted Brussels sprouts. The combination of savory chicken, naturally sweet figs, and the rich balsamic reduction creates a delightful harmony of flavors and textures.

NUTRITION

434kcal
Protein
34.4g
Fat
14.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 fresh Fig

1 tablespoon Balsamic Vinegar

0.5 tablespoon Olive Oil

1 cup Brussels Sprouts

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the Brussels sprouts.

  • 2

    Trim and halve the Brussels sprouts. Toss them in a little olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until they are tender and slightly crispy on the edges.

  • 4

    While the sprouts are roasting, season the chicken breast with salt and pepper.

  • 5

    Heat a skillet over medium-high heat with a drizzle of olive oil. Once hot, add the chicken breast and sear for about 5-6 minutes per side or until fully cooked and golden brown.

  • 6

    In a small saucepan, combine the chopped fresh fig, balsamic vinegar, and the 0.5 tablespoon of olive oil. Simmer over low heat for a few minutes until the mixture thickens into a velvety glaze.

  • 7

    Plate the chicken breast, drizzle the fig balsamic glaze over the top, and accompany with the roasted Brussels sprouts. Serve warm and enjoy.