YOUR SOLIN GENERATED RECIPE
Balsamic-Glazed Brussels Sprouts with Crispy Prosciutto and Roast Chicken
Tender chicken breast and charred Brussels sprouts are oven-roasted until golden and finished with a velvety balsamic glaze and salty, crispy prosciutto.
INGREDIENTS
4.5 oz Chicken breast
2 cups Brussels sprouts
1 oz Prosciutto
0.5 tbsp Extra virgin olive oil
1 tbsp Balsamic glaze
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Trim the ends off the Brussels sprouts and slice them in half vertically.
Cut the chicken breast into uniform 1-inch cubes to ensure even cooking and a consistent texture.
In a large bowl, toss the chicken and Brussels sprouts with the extra virgin olive oil, sea salt, black pepper, and garlic powder until well coated.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they can properly roast.
Place the pan in the oven and roast for 15 minutes, then remove and toss the ingredients with a spatula.
Tear the prosciutto into small ribbons and scatter them evenly over the chicken and sprouts.
Return the pan to the oven for another 8 to 10 minutes until the chicken is cooked through and the prosciutto is shatteringly crisp.
Transfer the roasted mixture to a serving plate and drizzle the velvety balsamic glaze over the top while still hot.