Balsamic Glazed Chicken and Crispy Brussels Sprouts with Roasted Sweet Potatoes

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

Balsamic Glazed Chicken and Crispy Brussels Sprouts with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Balsamic Glazed Chicken and Crispy Brussels Sprouts with Roasted Sweet Potatoes

Enjoy a vibrant plate featuring juicy, balsamic-glazed chicken paired with crispy roasted Brussels sprouts and tender sweet potatoes. This dish strikes the perfect balance of savory, tangy, and naturally sweet flavors, making every bite a celebration of wholesome, clean ingredients.

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NUTRITION

395kcal
Protein
35g
Fat
16.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Olive Oil

1 tbsp Balsamic Glaze

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. In a small bowl, mix the balsamic glaze with a pinch of salt for extra flavor.

  • 3

    Place the chicken on a baking tray lined with parchment paper. Brush the chicken with half of the balsamic glaze mixture.

  • 4

    In a separate bowl, toss the trimmed Brussels sprouts with olive oil, salt, and pepper until coated. Spread them out on another baking tray.

  • 5

    Peel and cube the sweet potato, toss with a little olive oil, salt, and pepper, and spread on a third tray.

  • 6

    Roast the sweet potatoes and Brussels sprouts in the oven for about 20-25 minutes, or until tender and lightly crispy on the edges. Turn once during cooking for even browning.

  • 7

    Simultaneously, bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F. In the last 5 minutes of cooking, brush the remaining balsamic glaze over the chicken.

  • 8

    Plate the chicken with the roasted sweet potatoes and crispy Brussels sprouts. Serve warm and enjoy!

Balsamic Glazed Chicken and Crispy Brussels Sprouts with Roasted Sweet Potatoes

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

Balsamic Glazed Chicken and Crispy Brussels Sprouts with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Balsamic Glazed Chicken and Crispy Brussels Sprouts with Roasted Sweet Potatoes

Enjoy a vibrant plate featuring juicy, balsamic-glazed chicken paired with crispy roasted Brussels sprouts and tender sweet potatoes. This dish strikes the perfect balance of savory, tangy, and naturally sweet flavors, making every bite a celebration of wholesome, clean ingredients.

NUTRITION

395kcal
Protein
35g
Fat
16.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Olive Oil

1 tbsp Balsamic Glaze

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. In a small bowl, mix the balsamic glaze with a pinch of salt for extra flavor.

  • 3

    Place the chicken on a baking tray lined with parchment paper. Brush the chicken with half of the balsamic glaze mixture.

  • 4

    In a separate bowl, toss the trimmed Brussels sprouts with olive oil, salt, and pepper until coated. Spread them out on another baking tray.

  • 5

    Peel and cube the sweet potato, toss with a little olive oil, salt, and pepper, and spread on a third tray.

  • 6

    Roast the sweet potatoes and Brussels sprouts in the oven for about 20-25 minutes, or until tender and lightly crispy on the edges. Turn once during cooking for even browning.

  • 7

    Simultaneously, bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F. In the last 5 minutes of cooking, brush the remaining balsamic glaze over the chicken.

  • 8

    Plate the chicken with the roasted sweet potatoes and crispy Brussels sprouts. Serve warm and enjoy!