Name: Balsamic-Glazed Brussels Sprouts with Chicken and Pancetta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 oz pancetta; 1.5 cup Brussels sprouts; 1 tbsp balsamic vinegar; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Balsamic-Glazed Brussels Sprouts with Chicken and Pancetta

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

YOUR SOLIN GENERATED RECIPE

Balsamic-Glazed Brussels Sprouts with Chicken and Pancetta

Tender pan-seared chicken and crispy pancetta tossed with roasted Brussels sprouts in a velvety balsamic reduction for a savory and tangy finish.

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NUTRITION

Protein

54.4g

Fat

26.2g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz pancetta

1.5 cup Brussels sprouts

1 tbsp balsamic vinegar

0.5 tbsp 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 and line a baking sheet with parchment paper.
2
Trim the Brussels sprouts and cut them in half, then toss with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the sprouts on the baking sheet and roast for 20-25 minutes until tender and golden brown.
4
While the sprouts roast, dice the chicken breast into bite-sized pieces and the pancetta into small cubes.
5
In a large skillet over medium heat, cook the pancetta until crispy, then remove with a slotted spoon, leaving the rendered fat in the pan.
6
Add the chicken to the same skillet and sear until cooked through and golden on all sides.
7
Return the roasted sprouts and crispy pancetta to the skillet, drizzle with balsamic vinegar, and toss for 1-2 minutes until the glaze thickens and coats everything.