Roasted Chicken and Brussels with Balsamic Glaze

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

Roasted Chicken and Brussels with Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Brussels with Balsamic Glaze

Oven-roasted chicken breast and crispy halved Brussels sprouts drizzled with a velvety balsamic glaze for a perfect balance of savory and sweet flavors.

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NUTRITION

503kcal
Protein
51.8g
Fat
19.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Fresh rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the Brussels sprouts and slice them in half; cut the chicken breast into uniform 1-inch cubes.

  • 3

    In a large mixing bowl, toss the chicken and Brussels sprouts with the extra virgin olive oil, sea salt, black pepper, garlic powder, and finely minced rosemary.

  • 4

    Spread the mixture onto the prepared baking sheet in a single layer, making sure the Brussels sprouts are placed cut-side down to ensure they get golden and crispy.

  • 5

    Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sprouts are tender with charred edges.

  • 6

    Remove from the oven, transfer to a plate, and finish by drizzling the balsamic glaze over the top while still hot.

Roasted Chicken and Brussels with Balsamic Glaze

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

Roasted Chicken and Brussels with Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Brussels with Balsamic Glaze

Oven-roasted chicken breast and crispy halved Brussels sprouts drizzled with a velvety balsamic glaze for a perfect balance of savory and sweet flavors.

NUTRITION

503kcal
Protein
51.8g
Fat
19.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Fresh rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the Brussels sprouts and slice them in half; cut the chicken breast into uniform 1-inch cubes.

  • 3

    In a large mixing bowl, toss the chicken and Brussels sprouts with the extra virgin olive oil, sea salt, black pepper, garlic powder, and finely minced rosemary.

  • 4

    Spread the mixture onto the prepared baking sheet in a single layer, making sure the Brussels sprouts are placed cut-side down to ensure they get golden and crispy.

  • 5

    Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sprouts are tender with charred edges.

  • 6

    Remove from the oven, transfer to a plate, and finish by drizzling the balsamic glaze over the top while still hot.