Name: Balsamic-Glazed Brussels Sprouts with Toasted Walnuts
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; 0.5 oz Walnuts; 0.5 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 1 tsp Maple syrup; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Balsamic-Glazed Brussels Sprouts with Toasted Walnuts

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 Toasted Walnuts

Pan-seared chicken breast paired with crispy roasted Brussels sprouts and crunchy toasted walnuts, all drizzled with a tangy-sweet balsamic reduction.

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NUTRITION

Protein

52.1g

Fat

22.8g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Brussels sprouts

0.5 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
3
Toss the sprouts with half of the olive oil, half of the salt, and half of the pepper on the baking sheet.
4
Roast the sprouts for 20 minutes until the edges are charred and tender.
5
Season the chicken breast with garlic powder and the remaining salt and pepper.
6
Heat the remaining olive oil in a skillet over medium-high heat.
7
Sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.
8
Whisk the balsamic vinegar and maple syrup in a small bowl to create a glaze.
9
Add the walnuts to the baking sheet with the sprouts for the final 5 minutes of roasting.
10
Slice the chicken and serve alongside the roasted sprouts and walnuts tossed in the balsamic glaze.