Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

Savor tender, herb-infused chicken thighs paired with crispy Brussels sprouts roasted to perfection. This dish highlights the aromatic blend of rosemary, thyme, and garlic, drizzled with olive oil, creating a delightful balance of flavors and textures that's both nourishing and satisfying.

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NUTRITION

430kcal
Protein
47.6g
Fat
24.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

200g boneless, skinless chicken thigh

1.5 cups Brussels sprouts

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tsp garlic powder

1 pinch salt

1 pinch black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with half of the olive oil, a pinch of salt, and black pepper.

  • 3

    Place the Brussels sprouts on the baking sheet and roast for 20-25 minutes until they begin to crisp and brown, stirring halfway through.

  • 4

    While the sprouts are roasting, pat the chicken thighs dry. In a separate bowl, drizzle the remaining olive oil over the chicken and season with garlic powder, fresh rosemary, fresh thyme, a pinch of salt, and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken thighs for 2-3 minutes on each side until golden brown.

  • 6

    Transfer the seared chicken thighs to the oven (you can use the same baking sheet as the Brussels sprouts if space allows) and roast for an additional 15-20 minutes until the internal temperature reaches 165°F (74°C).

  • 7

    Once done, plate the chicken thighs alongside the crispy Brussels sprouts and serve warm.

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

Savor tender, herb-infused chicken thighs paired with crispy Brussels sprouts roasted to perfection. This dish highlights the aromatic blend of rosemary, thyme, and garlic, drizzled with olive oil, creating a delightful balance of flavors and textures that's both nourishing and satisfying.

NUTRITION

430kcal
Protein
47.6g
Fat
24.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

200g boneless, skinless chicken thigh

1.5 cups Brussels sprouts

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tsp garlic powder

1 pinch salt

1 pinch black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with half of the olive oil, a pinch of salt, and black pepper.

  • 3

    Place the Brussels sprouts on the baking sheet and roast for 20-25 minutes until they begin to crisp and brown, stirring halfway through.

  • 4

    While the sprouts are roasting, pat the chicken thighs dry. In a separate bowl, drizzle the remaining olive oil over the chicken and season with garlic powder, fresh rosemary, fresh thyme, a pinch of salt, and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken thighs for 2-3 minutes on each side until golden brown.

  • 6

    Transfer the seared chicken thighs to the oven (you can use the same baking sheet as the Brussels sprouts if space allows) and roast for an additional 15-20 minutes until the internal temperature reaches 165°F (74°C).

  • 7

    Once done, plate the chicken thighs alongside the crispy Brussels sprouts and serve warm.