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.

Herb-Roasted Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts

Savor the succulent herb-roasted chicken paired with perfectly crispy Brussels sprouts and a side of nutty quinoa. This well-balanced dish brings together tender chicken marinated in a lemon-herb blend with roasted greens and a hint of olive oil, resulting in a flavorful meal that is both nourishing and delicious.

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NUTRITION

399kcal
Protein
47.4g
Fat
10.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, and olive oil to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it sit for at least 15 minutes.

  • 4

    While the chicken marinates, trim and halve the Brussels sprouts. Toss them with the remaining marinade.

  • 5

    Arrange the chicken breast and Brussels sprouts on a baking sheet lined with parchment paper, ensuring they are spread out for even cooking.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the Brussels sprouts are tender and slightly crispy.

  • 7

    While roasting, prepare the cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Plate the chicken and Brussels sprouts alongside the quinoa, and serve warm.

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.

Herb-Roasted Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts

Savor the succulent herb-roasted chicken paired with perfectly crispy Brussels sprouts and a side of nutty quinoa. This well-balanced dish brings together tender chicken marinated in a lemon-herb blend with roasted greens and a hint of olive oil, resulting in a flavorful meal that is both nourishing and delicious.

NUTRITION

399kcal
Protein
47.4g
Fat
10.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, and olive oil to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it sit for at least 15 minutes.

  • 4

    While the chicken marinates, trim and halve the Brussels sprouts. Toss them with the remaining marinade.

  • 5

    Arrange the chicken breast and Brussels sprouts on a baking sheet lined with parchment paper, ensuring they are spread out for even cooking.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the Brussels sprouts are tender and slightly crispy.

  • 7

    While roasting, prepare the cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Plate the chicken and Brussels sprouts alongside the quinoa, and serve warm.