Pan-Seared Chicken Thighs with Sticky 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 Thighs with Sticky Balsamic Glaze and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Sticky Balsamic Glaze and Roasted Brussels Sprouts

Enjoy a perfectly pan-seared chicken thigh drizzled with a sticky balsamic glaze, paired with crispy roasted Brussels sprouts. This dish offers a satisfying blend of savory and sweet flavors, making it an ideal dinner choice for a balanced meal.

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NUTRITION

322kcal
Protein
36g
Fat
16.3g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g, boneless, skinless)

1 cup Brussels Sprouts (156g, raw)

1 tsp Olive Oil (for searing)

1 tsp Olive Oil (for roasting)

1 tbsp Balsamic Vinegar

1/2 tsp Honey

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the Brussels sprouts.

  • 2

    Rinse and pat dry the chicken thigh. Season both sides with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken thigh and sear for about 5-6 minutes per side until golden and fully cooked. Remove the chicken from the skillet and set aside.

  • 4

    In the same skillet, lower the heat to medium and add the balsamic vinegar and honey. Stir and allow it to simmer for 1-2 minutes until it thickens slightly into a sticky glaze.

  • 5

    Toss the Brussels sprouts with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 15-20 minutes, until they are tender and edges are slightly crispy.

  • 6

    Arrange the seared chicken thigh on a plate, drizzle the sticky balsamic glaze over it, and serve with a side of roasted Brussels sprouts.

Pan-Seared Chicken Thighs with Sticky 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 Thighs with Sticky Balsamic Glaze and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Sticky Balsamic Glaze and Roasted Brussels Sprouts

Enjoy a perfectly pan-seared chicken thigh drizzled with a sticky balsamic glaze, paired with crispy roasted Brussels sprouts. This dish offers a satisfying blend of savory and sweet flavors, making it an ideal dinner choice for a balanced meal.

NUTRITION

322kcal
Protein
36g
Fat
16.3g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g, boneless, skinless)

1 cup Brussels Sprouts (156g, raw)

1 tsp Olive Oil (for searing)

1 tsp Olive Oil (for roasting)

1 tbsp Balsamic Vinegar

1/2 tsp Honey

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the Brussels sprouts.

  • 2

    Rinse and pat dry the chicken thigh. Season both sides with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken thigh and sear for about 5-6 minutes per side until golden and fully cooked. Remove the chicken from the skillet and set aside.

  • 4

    In the same skillet, lower the heat to medium and add the balsamic vinegar and honey. Stir and allow it to simmer for 1-2 minutes until it thickens slightly into a sticky glaze.

  • 5

    Toss the Brussels sprouts with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 15-20 minutes, until they are tender and edges are slightly crispy.

  • 6

    Arrange the seared chicken thigh on a plate, drizzle the sticky balsamic glaze over it, and serve with a side of roasted Brussels sprouts.