Crispy Walnut-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

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

Crispy Walnut-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Walnut-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

Enjoy a deliciously crunchy walnut-crusted chicken paired with tender roasted Brussels sprouts and sweet potato. The combination of savory chicken, nutty crunch, and sweet roasted veggies creates an explosion of textures and flavors in every bite.

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NUTRITION

483kcal
Protein
37.9g
Fat
27.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

30g chopped Walnuts

1 large Egg White (33g)

1 cup Brussels Sprouts (88g)

1/2 medium Sweet Potato (75g)

1 tsp Olive Oil

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, and peel and cube the sweet potato. Toss them in olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    In a shallow dish, whisk together the egg white with a pinch of salt and pepper.

  • 5

    In another dish, place the chopped walnuts. Dip the chicken breast first into the egg white, then press into the walnuts, ensuring an even walnut coating.

  • 6

    Heat a non-stick skillet over medium heat. Add the walnut-crusted chicken and cook for about 4-5 minutes per side, until the chicken is cooked through and the walnut crust is crispy.

  • 7

    Plate the chicken with a generous serving of roasted Brussels sprouts and sweet potato. Serve warm and enjoy!

Crispy Walnut-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

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

Crispy Walnut-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Walnut-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

Enjoy a deliciously crunchy walnut-crusted chicken paired with tender roasted Brussels sprouts and sweet potato. The combination of savory chicken, nutty crunch, and sweet roasted veggies creates an explosion of textures and flavors in every bite.

NUTRITION

483kcal
Protein
37.9g
Fat
27.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

30g chopped Walnuts

1 large Egg White (33g)

1 cup Brussels Sprouts (88g)

1/2 medium Sweet Potato (75g)

1 tsp Olive Oil

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, and peel and cube the sweet potato. Toss them in olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    In a shallow dish, whisk together the egg white with a pinch of salt and pepper.

  • 5

    In another dish, place the chopped walnuts. Dip the chicken breast first into the egg white, then press into the walnuts, ensuring an even walnut coating.

  • 6

    Heat a non-stick skillet over medium heat. Add the walnut-crusted chicken and cook for about 4-5 minutes per side, until the chicken is cooked through and the walnut crust is crispy.

  • 7

    Plate the chicken with a generous serving of roasted Brussels sprouts and sweet potato. Serve warm and enjoy!