YOUR SOLIN GENERATED RECIPE
Balsamic-Glazed Brussels Sprouts with Toasted Walnuts and Chicken
Pan-seared chicken breast paired with oven-roasted brussels sprouts and crunchy walnuts, finished with a sweet and tangy balsamic drizzle for a vibrant, savory meal.
INGREDIENTS
5.5 oz chicken breast
1.5 cup brussels sprouts
0.5 oz walnuts
1 tsp olive oil
1 tbsp balsamic glaze
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim and halve the brussels sprouts, then toss them on the baking sheet with olive oil, half the sea salt, and half the black pepper.
Roast the sprouts for 20 minutes, or until they are tender and have developed a dark, charred exterior.
While the sprouts roast, season the chicken breast evenly with garlic powder and the remaining salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
During the final 5 minutes of roasting the sprouts, add the walnuts to the baking sheet to lightly toast them.
Slice the cooked chicken and serve it alongside the roasted sprouts and toasted walnuts, finishing the dish with a drizzle of balsamic glaze.