YOUR SOLIN GENERATED RECIPE
Roasted Brussels Sprouts with Balsamic Glaze and Seared Chicken
Pan-seared chicken breast paired with oven-roasted brussels sprouts that develop a crispy, caramelized edge under a drizzle of tangy balsamic glaze.
INGREDIENTS
4.5 oz chicken breast
1.5 cup brussels sprouts
0.75 tbsp extra virgin olive oil
1 tbsp balsamic glaze
0.25 oz walnuts
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the brussels sprouts and slice them in half vertically to maximize the surface area for browning.
In a medium bowl, toss the sprouts with 0.5 tablespoons of the olive oil, half the sea salt, and half the black pepper.
Arrange the sprouts cut-side down on the prepared baking sheet and roast for 20-25 minutes until they are tender and charred.
While the sprouts roast, season the chicken breast evenly on both sides with the garlic powder and the remaining salt and pepper.
Heat the remaining 0.25 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6-8 minutes per side until fully cooked.
Roughly chop the walnuts and toast them in a small dry pan over low heat for 2-3 minutes until they become fragrant and golden.
Slice the chicken and serve it alongside the roasted sprouts, finishing the plate with a drizzle of balsamic glaze and the toasted walnuts.