YOUR SOLIN GENERATED RECIPE
Balsamic-Glazed Brussels Sprouts with Pancetta and Chicken
Pan-seared chicken breast and crispy pancetta tossed with roasted Brussels sprouts in a tangy balsamic reduction that provides a rich, velvety finish.
INGREDIENTS
4 oz chicken breast
1 oz pancetta
1.5 cup Brussels sprouts
0.5 tbsp extra virgin olive oil
1 tbsp balsamic glaze
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Preheat your oven to 400°F.
Trim and halve the Brussels sprouts, then toss them with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
Roast the sprouts for 20-25 minutes until they are tender and the outer leaves are slightly charred.
While the sprouts roast, dice the chicken breast into bite-sized pieces and finely chop the pancetta.
In a large skillet over medium heat, sauté the pancetta until the fat is rendered and it becomes crispy.
Add the chicken pieces to the skillet with the pancetta and cook until browned on all sides and cooked through.
Mince the garlic and add it to the skillet, stirring for about 60 seconds until fragrant.
Transfer the roasted Brussels sprouts into the skillet and drizzle the balsamic glaze over the mixture.
Toss everything together for 1-2 minutes until the glaze is warm and coats every ingredient.