YOUR SOLIN GENERATED RECIPE
Crispy Balsamic-Glazed Brussels Sprouts with Pancetta
Pan-seared chicken breast served over roasted Brussels sprouts and salty pancetta, finished with a luscious balsamic reduction for a sweet and savory crunch.
INGREDIENTS
5 oz chicken breast
1 oz pancetta
2 cup Brussels sprouts
0.5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme
PREPARATION
Preheat oven to 400°F and trim the ends off the Brussels sprouts, then slice them in half.
On a large rimmed baking sheet, toss the sprouts and diced pancetta with olive oil, sea salt, and black pepper.
Spread the mixture in a single layer and roast for 20-25 minutes until the sprouts are tender and the edges are crispy.
While the vegetables roast, season the chicken breast with salt and pepper, then sear in a medium skillet over medium-high heat for 6-7 minutes per side.
In a small saucepan, simmer the balsamic vinegar over low heat for 5 minutes until it reduces by half and becomes a syrupy glaze.
Slice the chicken and plate it alongside the crispy sprouts and pancetta, drizzling everything with the balsamic glaze and fresh thyme.