YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Roasted Chicken and Crispy Brussels Sprouts
Enjoy a vibrant, one-pan meal featuring tender lemon herb roasted chicken alongside crispy Brussels sprouts. The bright flavors of lemon and aromatic herbs perfectly elevate the juicy, well-seasoned chicken, while the sprouts develop a delightful crunch when roasted to perfection. This balanced dish is not only visually appealing with its golden edges and fresh green accents but also fuels your body with lean protein and nutrient-rich veggies.
INGREDIENTS
5 oz Chicken Breast (~142g)
1 cup Brussels Sprouts (~88g), halved
1 tbsp Extra Virgin Olive Oil (~13.5g)
1 tbsp Lemon Juice (~15g)
1 clove Garlic, minced
1 tbsp Fresh Thyme, chopped
1 tbsp Fresh Rosemary, chopped
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Pat the chicken breast dry and place it in the center of the sheet pan.
Toss the Brussels sprouts (halved) in a bowl with the olive oil, salt, and pepper until evenly coated.
Arrange the Brussels sprouts around the chicken on the sheet pan.
In a small bowl, whisk together the lemon juice, minced garlic, chopped thyme, and rosemary. Drizzle this herb mixture over the chicken, ensuring it is well seasoned.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are crispy on the edges.
Once cooked, remove the pan from the oven and let it rest for a few minutes before serving.
Plate the chicken with a generous helping of roasted Brussels sprouts and enjoy your balanced, flavorful meal.