YOUR SOLIN GENERATED RECIPE
Balsamic-Glazed Brussels Sprouts with Roasted Chicken and Toasted Walnuts
Pan-seared chicken breast paired with crispy roasted Brussels sprouts and crunchy toasted walnuts, all drizzled with a tangy balsamic reduction.
INGREDIENTS
5 oz chicken breast
1.5 cups Brussels sprouts
0.5 oz walnuts
0.5 tbsp olive oil
1 tbsp balsamic vinegar
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp honey
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and slice them in half vertically.
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
In a bowl, toss the Brussels sprouts with half of the olive oil until well coated.
Spread the sprouts on the baking sheet and roast for 20 minutes until the edges are golden and crispy.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
In a small saucepan, simmer the balsamic vinegar and honey over low heat for 5 minutes until it thickens into a glaze.
Add the walnuts to a dry pan over medium heat for 3 minutes, tossing frequently until they are fragrant and toasted.
Slice the chicken and serve alongside the sprouts and walnuts, finishing the dish with a drizzle of the warm balsamic glaze.