Herb-Roasted Chicken Thighs 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 Thighs with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

Savor tender, herb-infused chicken thighs paired with crispy, roasted Brussels sprouts. This delightful dish strikes the perfect balance between savory protein and nutrient-packed vegetables with a hint of aromatic rosemary and thyme.

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NUTRITION

483kcal
Protein
54.2g
Fat
26g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (approx 226g total)

1 cup Brussels sprouts (156g)

0.5 tablespoon olive oil

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1 teaspoon garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, garlic powder, rosemary, and thyme.

  • 3

    Trim the Brussels sprouts and slice them in half. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 4

    Place the seasoned chicken thighs and Brussels sprouts on a baking sheet lined with parchment paper, ensuring the Brussels sprouts are spread out in one layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and Brussels sprouts are crispy on the edges.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving.

Herb-Roasted Chicken Thighs 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 Thighs with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts

Savor tender, herb-infused chicken thighs paired with crispy, roasted Brussels sprouts. This delightful dish strikes the perfect balance between savory protein and nutrient-packed vegetables with a hint of aromatic rosemary and thyme.

NUTRITION

483kcal
Protein
54.2g
Fat
26g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (approx 226g total)

1 cup Brussels sprouts (156g)

0.5 tablespoon olive oil

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, garlic powder, rosemary, and thyme.

  • 3

    Trim the Brussels sprouts and slice them in half. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 4

    Place the seasoned chicken thighs and Brussels sprouts on a baking sheet lined with parchment paper, ensuring the Brussels sprouts are spread out in one layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and Brussels sprouts are crispy on the edges.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving.