Caramelized Balsamic Brussels Sprouts with Crispy Pancetta

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

Caramelized Balsamic Brussels Sprouts with Crispy Pancetta

YOUR SOLIN GENERATED RECIPE

Caramelized Balsamic Brussels Sprouts with Crispy Pancetta

Pan-seared chicken and halved Brussels sprouts roasted until tender and golden, tossed with salty pancetta and a tangy balsamic glaze.

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NUTRITION

552kcal
Protein
57.0g
Fat
26.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

0.5 tbsp olive oil

1 tbsp balsamic vinegar

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a large oven-safe skillet over medium heat, cook the diced pancetta until it becomes crispy, then remove it with a slotted spoon and set aside.

  • 3

    Add the olive oil to the same skillet and sear the cubed chicken breast until it is browned on all sides.

  • 4

    Stir in the halved Brussels sprouts and minced garlic, then season the mixture with sea salt and black pepper.

  • 5

    Transfer the skillet to the oven and roast for 15-18 minutes until the sprouts are caramelized and the chicken is cooked through.

  • 6

    Drizzle the balsamic vinegar over the dish and toss with the reserved crispy pancetta before serving.

Caramelized Balsamic Brussels Sprouts with Crispy Pancetta

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

Caramelized Balsamic Brussels Sprouts with Crispy Pancetta

YOUR SOLIN GENERATED RECIPE

Caramelized Balsamic Brussels Sprouts with Crispy Pancetta

Pan-seared chicken and halved Brussels sprouts roasted until tender and golden, tossed with salty pancetta and a tangy balsamic glaze.

NUTRITION

552kcal
Protein
57.0g
Fat
26.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

0.5 tbsp olive oil

1 tbsp balsamic vinegar

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a large oven-safe skillet over medium heat, cook the diced pancetta until it becomes crispy, then remove it with a slotted spoon and set aside.

  • 3

    Add the olive oil to the same skillet and sear the cubed chicken breast until it is browned on all sides.

  • 4

    Stir in the halved Brussels sprouts and minced garlic, then season the mixture with sea salt and black pepper.

  • 5

    Transfer the skillet to the oven and roast for 15-18 minutes until the sprouts are caramelized and the chicken is cooked through.

  • 6

    Drizzle the balsamic vinegar over the dish and toss with the reserved crispy pancetta before serving.