YOUR SOLIN GENERATED RECIPE
Maple-Glazed Roasted Chicken with Crispy Brussels Sprouts and Creamy Sweet Potato Mash
Savor a perfectly roasted 6-ounce chicken breast glazed with a hint of maple, paired with crispy Brussels sprouts and a creamy, velvety sweet potato mash. This balanced dish is designed to delight your taste buds while keeping your protein and calorie goals in check.
INGREDIENTS
6 oz Chicken Breast (170g)
1 cup Brussels Sprouts (88g)
0.5 tsp Olive Oil (2.3g)
1 medium Sweet Potato (100g)
0.25 cup Unsweetened Almond Milk (60g)
1 tbsp Maple Syrup (20g)
Salt and Pepper to taste
2 sprigs Fresh Thyme
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, mix the maple syrup with a pinch of salt, pepper, and finely chopped fresh thyme leaves to create the glaze.
Pat the chicken breast dry and brush it with half of the maple glaze. Season with additional salt and pepper.
Place the chicken on a baking sheet lined with parchment paper.
Toss Brussels sprouts with olive oil, salt, and pepper, then spread them around the chicken.
Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy on the edges.
Meanwhile, peel and chop the sweet potato into small cubes. Boil in water until tender, about 10-12 minutes.
Drain the sweet potato, then mash with unsweetened almond milk, salt, and a little pepper until smooth and creamy.
During the last 5 minutes of roasting, brush the chicken with the remaining maple glaze for extra flavor.
Plate the sliced chicken breast alongside a serving of the roasted Brussels sprouts and a generous scoop of creamy sweet potato mash. Enjoy!