Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken

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

Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken

YOUR SOLIN GENERATED RECIPE

Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken

Pan-seared chicken breast paired with crispy roasted Brussels sprouts and salty pancetta, finished with a velvety balsamic reduction.

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NUTRITION

432kcal
Protein
41.9g
Fat
20.0g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

1 tbsp balsamic glaze

1 tsp extra virgin olive oil

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).

  • 2

    Trim and halve the Brussels sprouts, then toss them in a bowl with the olive oil and half of the sea salt and black pepper.

  • 3

    Spread the sprouts and diced pancetta in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until caramelized and crispy.

  • 4

    While the vegetables roast, season the chicken breast evenly with the garlic powder and the remaining sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 6

    Slice the rested chicken breast into strips and plate alongside the roasted Brussels sprouts and pancetta.

  • 7

    Drizzle the balsamic glaze over the chicken and sprouts just before serving for a sweet and tangy finish.

Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken

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

Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken

YOUR SOLIN GENERATED RECIPE

Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken

Pan-seared chicken breast paired with crispy roasted Brussels sprouts and salty pancetta, finished with a velvety balsamic reduction.

NUTRITION

432kcal
Protein
41.9g
Fat
20.0g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

1 tbsp balsamic glaze

1 tsp extra virgin olive oil

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).

  • 2

    Trim and halve the Brussels sprouts, then toss them in a bowl with the olive oil and half of the sea salt and black pepper.

  • 3

    Spread the sprouts and diced pancetta in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until caramelized and crispy.

  • 4

    While the vegetables roast, season the chicken breast evenly with the garlic powder and the remaining sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 6

    Slice the rested chicken breast into strips and plate alongside the roasted Brussels sprouts and pancetta.

  • 7

    Drizzle the balsamic glaze over the chicken and sprouts just before serving for a sweet and tangy finish.