Sheet Pan Balsamic Chicken and Brussels Sprouts

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

Sheet Pan Balsamic Chicken and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken and Brussels Sprouts

Tender chicken breast and halved Brussels sprouts roasted on a single pan until the edges are crispy and glazed with a tangy balsamic reduction.

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NUTRITION

500kcal
Protein
50.1g
Fat
19.6g
Carbs
37.0g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken breast

1.5 cup Brussels sprouts

1 tbsp Extra virgin olive oil

2 tbsp Balsamic vinegar

1 tsp Honey

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the Brussels sprouts and slice them in half, then cut the chicken breast into uniform 1-inch bite-sized pieces.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, minced garlic, sea salt, black pepper, and dried thyme until well combined.

  • 4

    Place the chicken pieces and halved Brussels sprouts onto the prepared sheet pan and pour the balsamic dressing over the top.

  • 5

    Toss the ingredients thoroughly with your hands or tongs to ensure every piece is well coated, then spread them out into a single layer so they roast rather than steam.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the Brussels sprouts are tender with beautifully charred, caramelized edges.

Sheet Pan Balsamic Chicken and Brussels Sprouts

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

Sheet Pan Balsamic Chicken and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken and Brussels Sprouts

Tender chicken breast and halved Brussels sprouts roasted on a single pan until the edges are crispy and glazed with a tangy balsamic reduction.

NUTRITION

500kcal
Protein
50.1g
Fat
19.6g
Carbs
37.0g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken breast

1.5 cup Brussels sprouts

1 tbsp Extra virgin olive oil

2 tbsp Balsamic vinegar

1 tsp Honey

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the Brussels sprouts and slice them in half, then cut the chicken breast into uniform 1-inch bite-sized pieces.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, minced garlic, sea salt, black pepper, and dried thyme until well combined.

  • 4

    Place the chicken pieces and halved Brussels sprouts onto the prepared sheet pan and pour the balsamic dressing over the top.

  • 5

    Toss the ingredients thoroughly with your hands or tongs to ensure every piece is well coated, then spread them out into a single layer so they roast rather than steam.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the Brussels sprouts are tender with beautifully charred, caramelized edges.