YOUR SOLIN GENERATED RECIPE
Caramelized Balsamic Brussels Sprouts with Toasted Walnuts & Pan-Seared Chicken
Pan-seared chicken breast served with oven-roasted Brussels sprouts and crunchy toasted walnuts, finished with a sweet and tangy balsamic reduction.
INGREDIENTS
5 oz chicken breast
1.5 cup Brussels sprouts
0.5 oz walnuts
0.5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and cut them in half. Toss them on the baking sheet with half of the olive oil and a pinch of sea salt and black pepper.
Roast the Brussels sprouts for 15 minutes. While they roast, season the chicken breast with the garlic powder and the remaining salt and pepper.
Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Add the walnuts to the baking sheet with the sprouts and roast for an additional 5 minutes until the sprouts are tender and the walnuts are fragrant.
Remove the vegetables from the oven and immediately drizzle with the balsamic vinegar, tossing well to coat and create a glaze.
Slice the chicken and serve it alongside the warm caramelized Brussels sprout and walnut mixture.