Crispy Roasted Brussel Sprouts with Lemon-Garlic Chicken and Quinoa

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

Crispy Roasted Brussel Sprouts with Lemon-Garlic Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussel Sprouts with Lemon-Garlic Chicken and Quinoa

Savor a vibrant dish featuring tender lemon-garlic chicken paired with crispy roasted Brussels sprouts and fluffy quinoa, all brought together with a bright and aromatic citrus touch. This dish is a perfect balance of protein, fiber, and wholesome carbohydrates, ideal for a nourishing dinner that excites the palate.

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NUTRITION

352kcal
Protein
39.3g
Fat
10.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them in olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until they are crispy on the edges and tender inside, stirring halfway through.

  • 4

    Meanwhile, in a small bowl, mix the lemon juice, minced garlic, a pinch of salt, and pepper to create a marinade.

  • 5

    Place the chicken breast on a lightly greased skillet over medium heat. Brush both sides of the chicken with the lemon-garlic marinade.

  • 6

    Cook the chicken for 5-6 minutes on each side or until it reaches an internal temperature of 165°F and is golden brown.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked, ensuring a fluffy texture.

  • 8

    Plate the dish by serving a portion of quinoa, topped with slices of lemon-garlic chicken and a generous serving of roasted Brussels sprouts.

  • 9

    Finish with an extra drizzle of the remaining lemon marinade over the chicken for an added burst of flavor.

Crispy Roasted Brussel Sprouts with Lemon-Garlic Chicken and Quinoa

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

Crispy Roasted Brussel Sprouts with Lemon-Garlic Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussel Sprouts with Lemon-Garlic Chicken and Quinoa

Savor a vibrant dish featuring tender lemon-garlic chicken paired with crispy roasted Brussels sprouts and fluffy quinoa, all brought together with a bright and aromatic citrus touch. This dish is a perfect balance of protein, fiber, and wholesome carbohydrates, ideal for a nourishing dinner that excites the palate.

NUTRITION

352kcal
Protein
39.3g
Fat
10.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them in olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until they are crispy on the edges and tender inside, stirring halfway through.

  • 4

    Meanwhile, in a small bowl, mix the lemon juice, minced garlic, a pinch of salt, and pepper to create a marinade.

  • 5

    Place the chicken breast on a lightly greased skillet over medium heat. Brush both sides of the chicken with the lemon-garlic marinade.

  • 6

    Cook the chicken for 5-6 minutes on each side or until it reaches an internal temperature of 165°F and is golden brown.

  • 7

    Prepare the quinoa according to package instructions if not pre-cooked, ensuring a fluffy texture.

  • 8

    Plate the dish by serving a portion of quinoa, topped with slices of lemon-garlic chicken and a generous serving of roasted Brussels sprouts.

  • 9

    Finish with an extra drizzle of the remaining lemon marinade over the chicken for an added burst of flavor.