Name: Balsamic-Glazed Brussels Sprouts with Pancetta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cups Brussels sprouts; 1 oz Pancetta; 0.5 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 0.5 tsp Raw honey; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Balsamic-Glazed Brussels Sprouts with 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 Pancetta

Pan-seared chicken breast paired with crispy roasted Brussels sprouts and salty pancetta, finished with a glossy balsamic reduction for a sweet and savory bite.

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NUTRITION

Protein

45.2g

Fat

23.3g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Brussels sprouts

1 oz Pancetta

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.5 tsp Raw honey

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F.
2
Trim and halve the Brussels sprouts.
3
Dice the pancetta into small cubes.
4
Toss the sprouts with half of the olive oil, sea salt, and black pepper on a large baking sheet.
5
Scatter the pancetta evenly over the sprouts.
6
Roast for 20-25 minutes until the sprouts are tender and the pancetta is crisp.
7
Season the chicken breast with the remaining sea salt and black pepper.
8
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.
9
In a small saucepan, simmer the balsamic vinegar and honey over low heat until it reduces by half into a thick syrup.
10
Slice the chicken and serve it alongside the roasted sprouts and pancetta, drizzling the glossy balsamic glaze over the entire dish.