Lemon-Garlic Roasted Chicken with Crispy Brussels Sprouts and Quinoa

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

Lemon-Garlic Roasted Chicken with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Savor the bright flavors of zesty lemon and aromatic garlic infused into tender roasted chicken paired with crispy, caramelized Brussels sprouts and a fluffy bed of quinoa. This balanced meal delivers a delightful combination of protein, texture, and vibrant flavors that are both satisfying and nutritious.

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NUTRITION

386kcal
Protein
42.3g
Fat
10.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a baking dish and brush it with the lemon-garlic mixture, ensuring it is evenly coated.

  • 4

    Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Place both the chicken and Brussels sprouts in the oven. Roast the chicken for about 25-30 minutes or until it reaches an internal temperature of 165°F (74°C), and roast the Brussels sprouts until they are crispy and caramelized, about 20-25 minutes.

  • 6

    While the chicken and Brussels sprouts are roasting, prepare the quinoa according to package instructions and measure out 1/2 cup cooked quinoa per serving.

  • 7

    Plate the cooked quinoa, top with slices of the roasted chicken, and arrange the crispy Brussels sprouts on the side. Drizzle any remaining pan juices over the top for extra flavor.

Lemon-Garlic Roasted Chicken with Crispy Brussels Sprouts and Quinoa

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

Lemon-Garlic Roasted Chicken with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Roasted Chicken with Crispy Brussels Sprouts and Quinoa

Savor the bright flavors of zesty lemon and aromatic garlic infused into tender roasted chicken paired with crispy, caramelized Brussels sprouts and a fluffy bed of quinoa. This balanced meal delivers a delightful combination of protein, texture, and vibrant flavors that are both satisfying and nutritious.

NUTRITION

386kcal
Protein
42.3g
Fat
10.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a baking dish and brush it with the lemon-garlic mixture, ensuring it is evenly coated.

  • 4

    Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Place both the chicken and Brussels sprouts in the oven. Roast the chicken for about 25-30 minutes or until it reaches an internal temperature of 165°F (74°C), and roast the Brussels sprouts until they are crispy and caramelized, about 20-25 minutes.

  • 6

    While the chicken and Brussels sprouts are roasting, prepare the quinoa according to package instructions and measure out 1/2 cup cooked quinoa per serving.

  • 7

    Plate the cooked quinoa, top with slices of the roasted chicken, and arrange the crispy Brussels sprouts on the side. Drizzle any remaining pan juices over the top for extra flavor.