YOUR SOLIN GENERATED RECIPE
Roasted Brussels Sprouts with Balsamic Glaze
Oven-roasted chicken breast and crispy Brussels sprouts drizzled with a velvety balsamic glaze and topped with toasted walnuts for a satisfying crunch.
INGREDIENTS
5 oz chicken breast
2 cups Brussels sprouts
1 tbsp olive oil
1 tbsp balsamic glaze
0.5 oz walnuts
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the Brussels sprouts and slice them in half, then dice the chicken breast into uniform one-inch pieces.
Place the sprouts and chicken on the prepared baking sheet and drizzle with olive oil, then sprinkle with sea salt, black pepper, and garlic powder.
Toss everything together until well-coated and spread into a single layer, ensuring the sprouts are cut-side down for maximum caramelization.
Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the sprouts are tender with charred edges.
Remove from the oven, drizzle the balsamic glaze over the top, and garnish with chopped walnuts before serving hot.