YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Crispy Brussels Sprouts
Enjoy this simple yet satisfying sheet pan meal featuring tender, roasted chicken breast paired with crispy Brussels sprouts. Lightly seasoned with garlic and a hint of lemon, this dish brings together bright flavors and a hearty protein punch, making it a perfect option for a balanced dinner.
INGREDIENTS
6 ounces Chicken Breast
1 cup Brussels Sprouts, halved
2 teaspoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt & Pepper, to taste
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and onion powder.
Toss the halved Brussels sprouts in olive oil, salt, and pepper until evenly coated.
Arrange the chicken and Brussels sprouts on a sheet pan in a single layer. Place the chicken in the center and spread the Brussels sprouts around it.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy on the edges.
Remove from the oven and squeeze a lemon wedge over the chicken and vegetables for an added burst of freshness before serving.