Sticky Maple-Glazed Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Sticky Maple-Glazed Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sticky Maple-Glazed Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Enjoy tender, juicy chicken breast glazed with a sticky maple syrup reduction, paired with the natural sweetness of roasted sweet potatoes and the satisfying crunch of crispy Brussels sprouts. This well-balanced dish is both hearty and invigorating, making it a delightful dinner option that perfectly balances sweet and savory notes.

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NUTRITION

405kcal
Protein
35.8g
Fat
11g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Sweet Potato

1 cup Brussels Sprouts

1 tbsp Maple Syrup

1/2 tbsp Olive Oil

1 clove Garlic

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the sweet potato into even cubes and trim the Brussels sprouts, halving them. Place both in a mixing bowl.

  • 3

    Drizzle the olive oil over the vegetables, and season with a pinch of salt and black pepper. Toss well to coat evenly.

  • 4

    Spread the vegetables on the prepared baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly crispy.

  • 5

    While the vegetables are roasting, pat the chicken breast dry. Season both sides lightly with salt and black pepper.

  • 6

    In a small bowl, combine maple syrup with the minced garlic clove to create the sticky glaze.

  • 7

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until it’s golden brown.

  • 8

    Brush the maple garlic glaze over the chicken and reduce the heat to medium. Let the chicken cook for another 4-5 minutes, turning and glazing occasionally to ensure a sticky, caramelized finish.

  • 9

    Once the chicken is thoroughly cooked and the vegetables are roasted, plate the chicken alongside the roasted sweet potatoes and Brussels sprouts.

  • 10

    Drizzle any remaining glaze over the chicken if desired and serve immediately.

Sticky Maple-Glazed Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Sticky Maple-Glazed Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sticky Maple-Glazed Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Enjoy tender, juicy chicken breast glazed with a sticky maple syrup reduction, paired with the natural sweetness of roasted sweet potatoes and the satisfying crunch of crispy Brussels sprouts. This well-balanced dish is both hearty and invigorating, making it a delightful dinner option that perfectly balances sweet and savory notes.

NUTRITION

405kcal
Protein
35.8g
Fat
11g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Sweet Potato

1 cup Brussels Sprouts

1 tbsp Maple Syrup

1/2 tbsp Olive Oil

1 clove Garlic

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the sweet potato into even cubes and trim the Brussels sprouts, halving them. Place both in a mixing bowl.

  • 3

    Drizzle the olive oil over the vegetables, and season with a pinch of salt and black pepper. Toss well to coat evenly.

  • 4

    Spread the vegetables on the prepared baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly crispy.

  • 5

    While the vegetables are roasting, pat the chicken breast dry. Season both sides lightly with salt and black pepper.

  • 6

    In a small bowl, combine maple syrup with the minced garlic clove to create the sticky glaze.

  • 7

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until it’s golden brown.

  • 8

    Brush the maple garlic glaze over the chicken and reduce the heat to medium. Let the chicken cook for another 4-5 minutes, turning and glazing occasionally to ensure a sticky, caramelized finish.

  • 9

    Once the chicken is thoroughly cooked and the vegetables are roasted, plate the chicken alongside the roasted sweet potatoes and Brussels sprouts.

  • 10

    Drizzle any remaining glaze over the chicken if desired and serve immediately.