YOUR SOLIN GENERATED RECIPE
Balsamic-Glazed Brussels Sprouts with Toasted Walnuts
Tender pan-seared chicken breast and roasted Brussels sprouts tossed in a velvety balsamic reduction and finished with crunchy toasted walnuts.
INGREDIENTS
5 oz Chicken breast
2 cup Brussels sprouts
0.5 oz Walnuts
0.75 tbsp Extra virgin olive oil
1.5 tbsp Balsamic vinegar
0.5 tsp Honey
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
Toss the sprouts on the baking sheet with 0.5 tablespoon of olive oil and half of the sea salt and black pepper.
Roast for 20 to 25 minutes, flipping halfway through, until the edges are crispy and caramelized.
While the sprouts roast, season the chicken breast with garlic powder and the remaining salt and pepper.
Heat the remaining 0.25 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through.
In a small saucepan over low heat, whisk the balsamic vinegar and honey together until the mixture reduces into a thick, velvety glaze.
Place the walnuts in a dry pan over medium heat for 3 minutes until they become fragrant and toasted.
Slice the chicken and combine it with the roasted sprouts in a bowl, drizzling with the warm balsamic glaze and topping with the toasted walnuts.