Pan-Seared Chicken with Warm Cinnamon Peach Compote and Crispy Brussels Sprouts

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

Pan-Seared Chicken with Warm Cinnamon Peach Compote and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Warm Cinnamon Peach Compote and Crispy Brussels Sprouts

Savor this delightful plate featuring tender pan-seared chicken paired with a warm, fragrant cinnamon peach compote and crispy Brussels sprouts. The dish balances savory and sweet notes, creating a harmonious blend of textures and flavors perfect for a nutritious dinner.

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NUTRITION

359kcal
Protein
39.1g
Fat
13.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Peach

2 tsp Olive Oil

1/2 tsp Ground Cinnamon

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side until golden and cooked through. Remove from skillet and let rest.

  • 3

    While the chicken rests, trim and halve the Brussels sprouts. In another pan, add the remaining teaspoon of olive oil over medium-high heat, then add the Brussels sprouts cut-side down. Sauté until edges are crispy and sprouts are tender, about 6-8 minutes. Season with a pinch of salt and pepper.

  • 4

    Dice the peach into small pieces. In the same skillet used for the chicken (or a small saucepan), reduce heat to medium-low and add the diced peach along with the ground cinnamon. Allow the peach to warm up and soften, stirring gently to form a light compote, about 3-4 minutes.

  • 5

    Plate the chicken breast, spoon the warm cinnamon peach compote over the top, and arrange the crispy Brussels sprouts on the side. Serve immediately.

Pan-Seared Chicken with Warm Cinnamon Peach Compote and Crispy Brussels Sprouts

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

Pan-Seared Chicken with Warm Cinnamon Peach Compote and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Warm Cinnamon Peach Compote and Crispy Brussels Sprouts

Savor this delightful plate featuring tender pan-seared chicken paired with a warm, fragrant cinnamon peach compote and crispy Brussels sprouts. The dish balances savory and sweet notes, creating a harmonious blend of textures and flavors perfect for a nutritious dinner.

NUTRITION

359kcal
Protein
39.1g
Fat
13.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Peach

2 tsp Olive Oil

1/2 tsp Ground Cinnamon

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and cook for about 5-6 minutes per side until golden and cooked through. Remove from skillet and let rest.

  • 3

    While the chicken rests, trim and halve the Brussels sprouts. In another pan, add the remaining teaspoon of olive oil over medium-high heat, then add the Brussels sprouts cut-side down. Sauté until edges are crispy and sprouts are tender, about 6-8 minutes. Season with a pinch of salt and pepper.

  • 4

    Dice the peach into small pieces. In the same skillet used for the chicken (or a small saucepan), reduce heat to medium-low and add the diced peach along with the ground cinnamon. Allow the peach to warm up and soften, stirring gently to form a light compote, about 3-4 minutes.

  • 5

    Plate the chicken breast, spoon the warm cinnamon peach compote over the top, and arrange the crispy Brussels sprouts on the side. Serve immediately.