Spicy Gochujang Glazed Chicken with Crispy Brussels Sprouts and Quinoa

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

Spicy Gochujang Glazed Chicken with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Glazed Chicken with Crispy Brussels Sprouts and Quinoa

Enjoy a balanced plate featuring tender chicken glazed with a spicy gochujang sauce, paired with crispy roasted Brussels sprouts and fluffy quinoa. The vibrant flavors and textures make this dish a wholesome, satisfying meal that excites every bite.

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NUTRITION

411kcal
Protein
43g
Fat
11g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Gochujang Paste

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the gochujang paste with a tiny splash of water to create a smooth glaze.

  • 3

    Pat the chicken breast dry and brush both sides with the gochujang glaze. Let it marinate briefly while you prepare the veggies.

  • 4

    Toss the Brussels sprouts with olive oil, salt, and pepper; spread them evenly on a baking sheet.

  • 5

    Place the Brussels sprouts in the oven and roast for 15-20 minutes, until they are crispy on the edges and tender inside.

  • 6

    While the sprouts roast, heat a skillet over medium heat and cook the glazed chicken breast for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 7

    Warm the cooked quinoa if needed or serve at room temperature as a base for the chicken and sprouts.

  • 8

    Plate the quinoa first, top with the sliced chicken breast, and arrange the crispy Brussels sprouts on the side. Drizzle any remaining glaze over the top for extra flavor.

Spicy Gochujang Glazed Chicken with Crispy Brussels Sprouts and Quinoa

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

Spicy Gochujang Glazed Chicken with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Glazed Chicken with Crispy Brussels Sprouts and Quinoa

Enjoy a balanced plate featuring tender chicken glazed with a spicy gochujang sauce, paired with crispy roasted Brussels sprouts and fluffy quinoa. The vibrant flavors and textures make this dish a wholesome, satisfying meal that excites every bite.

NUTRITION

411kcal
Protein
43g
Fat
11g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Gochujang Paste

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the gochujang paste with a tiny splash of water to create a smooth glaze.

  • 3

    Pat the chicken breast dry and brush both sides with the gochujang glaze. Let it marinate briefly while you prepare the veggies.

  • 4

    Toss the Brussels sprouts with olive oil, salt, and pepper; spread them evenly on a baking sheet.

  • 5

    Place the Brussels sprouts in the oven and roast for 15-20 minutes, until they are crispy on the edges and tender inside.

  • 6

    While the sprouts roast, heat a skillet over medium heat and cook the glazed chicken breast for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 7

    Warm the cooked quinoa if needed or serve at room temperature as a base for the chicken and sprouts.

  • 8

    Plate the quinoa first, top with the sliced chicken breast, and arrange the crispy Brussels sprouts on the side. Drizzle any remaining glaze over the top for extra flavor.