Lemon Herb Roasted Chicken with Balsamic Glazed 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 Balsamic Glazed Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts

A vibrant blend of zesty lemon and fresh herbs elevates tender roasted chicken, paired beautifully with caramelized Brussels sprouts glazed in a tangy balsamic reduction. This balanced dish is bursting with flavor and perfect for a wholesome dinner.

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NUTRITION

305kcal
Protein
40.5g
Fat
9.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Brussels Sprouts

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1/2 Lemon

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken dry and season with salt, pepper, chopped rosemary, thyme, and a squeeze of lemon juice. Let it marinate briefly.

  • 3

    Trim and halve the Brussels sprouts. Toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking sheet and roast in the preheated oven for about 20-25 minutes until cooked through.

  • 5

    Meanwhile, in a small saucepan, heat the remaining olive oil and add the Brussels sprouts. Sauté briefly over medium heat, then add the balsamic vinegar and a squeeze of lemon juice. Cook until the sprouts are tender and the glaze has thickened slightly, about 8-10 minutes.

  • 6

    Once the chicken is done, plate it alongside the balsamic glazed Brussels sprouts and garnish with a little extra fresh lemon zest if desired.

Lemon Herb Roasted Chicken with Balsamic Glazed 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 Balsamic Glazed Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts

A vibrant blend of zesty lemon and fresh herbs elevates tender roasted chicken, paired beautifully with caramelized Brussels sprouts glazed in a tangy balsamic reduction. This balanced dish is bursting with flavor and perfect for a wholesome dinner.

NUTRITION

305kcal
Protein
40.5g
Fat
9.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Brussels Sprouts

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1/2 Lemon

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken dry and season with salt, pepper, chopped rosemary, thyme, and a squeeze of lemon juice. Let it marinate briefly.

  • 3

    Trim and halve the Brussels sprouts. Toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking sheet and roast in the preheated oven for about 20-25 minutes until cooked through.

  • 5

    Meanwhile, in a small saucepan, heat the remaining olive oil and add the Brussels sprouts. Sauté briefly over medium heat, then add the balsamic vinegar and a squeeze of lemon juice. Cook until the sprouts are tender and the glaze has thickened slightly, about 8-10 minutes.

  • 6

    Once the chicken is done, plate it alongside the balsamic glazed Brussels sprouts and garnish with a little extra fresh lemon zest if desired.