Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potato

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

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potato

Enjoy a savory plate featuring tender roasted chicken breast paired with sweet, caramelized Brussels sprouts glazed in balsamic vinegar and complemented by a side of roasted sweet potato. This dish offers a perfect balance of lean protein and satisfying vegetables for a wholesome meal.

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NUTRITION

383kcal
Protein
40.6g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the Brussels sprouts with a teaspoon of olive oil, a pinch of salt, and pepper. Place them on a baking sheet.

  • 3

    Peel and cube the sweet potato into bite-sized pieces. Toss with a little salt and olive oil, and add to the baking sheet.

  • 4

    Season the chicken breast lightly with salt and pepper on both sides. Place it in a separate baking dish or on the same sheet if space permits.

  • 5

    Roast the chicken, Brussels sprouts, and sweet potato in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and vegetables are tender.

  • 6

    In the last 5 minutes of cooking, drizzle the balsamic vinegar over the Brussels sprouts to allow it to reduce slightly and create a glaze.

  • 7

    Once done, remove from the oven. Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the glazed Brussels sprouts and roasted sweet potato.

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potato

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

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potato

Enjoy a savory plate featuring tender roasted chicken breast paired with sweet, caramelized Brussels sprouts glazed in balsamic vinegar and complemented by a side of roasted sweet potato. This dish offers a perfect balance of lean protein and satisfying vegetables for a wholesome meal.

NUTRITION

383kcal
Protein
40.6g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the Brussels sprouts with a teaspoon of olive oil, a pinch of salt, and pepper. Place them on a baking sheet.

  • 3

    Peel and cube the sweet potato into bite-sized pieces. Toss with a little salt and olive oil, and add to the baking sheet.

  • 4

    Season the chicken breast lightly with salt and pepper on both sides. Place it in a separate baking dish or on the same sheet if space permits.

  • 5

    Roast the chicken, Brussels sprouts, and sweet potato in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and vegetables are tender.

  • 6

    In the last 5 minutes of cooking, drizzle the balsamic vinegar over the Brussels sprouts to allow it to reduce slightly and create a glaze.

  • 7

    Once done, remove from the oven. Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the glazed Brussels sprouts and roasted sweet potato.