Crispy Balsamic-Glazed Brussels Sprouts with Roasted Chicken

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

Crispy Balsamic-Glazed Brussels Sprouts with Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Balsamic-Glazed Brussels Sprouts with Roasted Chicken

Oven-roasted chicken and halved Brussels sprouts tossed in a velvety balsamic glaze for a perfect balance of savory and sweet flavors.

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NUTRITION

502kcal
Protein
58.2g
Fat
20.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1.5 cup Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Raw honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

  • 1

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

  • 2

    Trim the ends off the Brussels sprouts and cut them in half; slice the chicken breast into 1-inch bite-sized pieces.

  • 3

    Place the chicken and sprouts on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

  • 4

    Spread the mixture in a single layer, ensuring the sprouts are cut-side down to achieve maximum crispiness.

  • 5

    Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sprouts are charred and tender.

  • 6

    In a small bowl, whisk together the balsamic vinegar and raw honey, then drizzle the mixture over the hot roasted pan and toss to coat before serving.

Crispy Balsamic-Glazed Brussels Sprouts with Roasted Chicken

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

Crispy Balsamic-Glazed Brussels Sprouts with Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Balsamic-Glazed Brussels Sprouts with Roasted Chicken

Oven-roasted chicken and halved Brussels sprouts tossed in a velvety balsamic glaze for a perfect balance of savory and sweet flavors.

NUTRITION

502kcal
Protein
58.2g
Fat
20.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1.5 cup Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Raw honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

  • 1

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

  • 2

    Trim the ends off the Brussels sprouts and cut them in half; slice the chicken breast into 1-inch bite-sized pieces.

  • 3

    Place the chicken and sprouts on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

  • 4

    Spread the mixture in a single layer, ensuring the sprouts are cut-side down to achieve maximum crispiness.

  • 5

    Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sprouts are charred and tender.

  • 6

    In a small bowl, whisk together the balsamic vinegar and raw honey, then drizzle the mixture over the hot roasted pan and toss to coat before serving.