YOUR SOLIN GENERATED RECIPE
Crispy Roasted Brussels Sprouts with Balsamic Glaze
Oven-roasted chicken breast and Brussels sprouts tossed in a tangy balsamic reduction, offering a satisfying crunch with every savory bite.
INGREDIENTS
5.5 oz chicken breast
2 cup Brussels sprouts
1 tbsp extra virgin olive oil
1 tbsp balsamic glaze
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the Brussels sprouts and slice each sprout in half lengthwise.
Cut the chicken breast into one-inch cubes to ensure they cook at the same rate as the vegetables.
Place the chicken and sprouts on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.
Toss the ingredients thoroughly with your hands or tongs to ensure every piece is evenly coated in oil and spices.
Spread the mixture into a single layer and roast for 20 to 25 minutes, flipping halfway through, until the sprouts are charred and the chicken is cooked through.
Remove from the oven and immediately drizzle the balsamic glaze over the hot chicken and vegetables before serving.