Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

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

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

Savor the zest of lemon and fresh herbs in this roasted chicken paired with crispy, caramelized Brussels sprouts and a side of fluffy quinoa. A beautifully balanced plate that delivers a burst of flavor with every bite.

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NUTRITION

352kcal
Protein
41.4g
Fat
10.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1/4 cup Cooked Quinoa

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, juice from 1/2 lemon, chopped fresh thyme, rosemary, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it thoroughly with half of the herb-lemon mixture.

  • 4

    Trim and halve the Brussels sprouts. Toss them in the remaining herb-lemon mixture.

  • 5

    Place the chicken breast on a baking tray and arrange the Brussels sprouts around it. For extra crispiness, spread the sprouts in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and slightly crispy on the edges.

  • 7

    While the chicken and sprouts roast, prepare the quinoa if not already cooked.

  • 8

    Plate the roasted chicken with Brussels sprouts and a side of quinoa. Garnish with an extra squeeze of lemon if desired and enjoy.

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

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

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

Savor the zest of lemon and fresh herbs in this roasted chicken paired with crispy, caramelized Brussels sprouts and a side of fluffy quinoa. A beautifully balanced plate that delivers a burst of flavor with every bite.

NUTRITION

352kcal
Protein
41.4g
Fat
10.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1/4 cup Cooked Quinoa

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, juice from 1/2 lemon, chopped fresh thyme, rosemary, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it thoroughly with half of the herb-lemon mixture.

  • 4

    Trim and halve the Brussels sprouts. Toss them in the remaining herb-lemon mixture.

  • 5

    Place the chicken breast on a baking tray and arrange the Brussels sprouts around it. For extra crispiness, spread the sprouts in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and slightly crispy on the edges.

  • 7

    While the chicken and sprouts roast, prepare the quinoa if not already cooked.

  • 8

    Plate the roasted chicken with Brussels sprouts and a side of quinoa. Garnish with an extra squeeze of lemon if desired and enjoy.