Sheet Pan Lemon Herb Roasted Chicken and Crispy Brussels Sprouts

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Brussels Sprouts

A vibrant, one-pan dinner featuring tender roasted chicken infused with zesty lemon and fragrant herbs alongside perfectly crispy Brussels sprouts. This dish is a brilliant combination of juicy protein and earthy, caramelized greens, making it a balanced and satisfying meal.

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NUTRITION

408kcal
Protein
41.8g
Fat
19.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Brussels Sprouts

1 tbsp Olive Oil

1 medium Lemon

1 clove Garlic

1 tbsp Mixed Herbs (Rosemary & Thyme)

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it on one side of the sheet pan.

  • 3

    Trim and halve the Brussels sprouts and arrange them in a single layer on the other side of the pan.

  • 4

    In a small bowl, combine olive oil, juice and zest from the lemon, minced garlic, and mixed fresh herbs. Season with salt and pepper.

  • 5

    Drizzle half of the olive oil mixture over the chicken and the remaining over the Brussels sprouts, ensuring everything is evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, turning the Brussels sprouts halfway through for even crisping and ensuring the chicken is cooked through.

  • 7

    Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

  • 8

    Let the dish rest for a few minutes, then serve warm and enjoy your balanced meal.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Brussels Sprouts

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Brussels Sprouts

A vibrant, one-pan dinner featuring tender roasted chicken infused with zesty lemon and fragrant herbs alongside perfectly crispy Brussels sprouts. This dish is a brilliant combination of juicy protein and earthy, caramelized greens, making it a balanced and satisfying meal.

NUTRITION

408kcal
Protein
41.8g
Fat
19.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Brussels Sprouts

1 tbsp Olive Oil

1 medium Lemon

1 clove Garlic

1 tbsp Mixed Herbs (Rosemary & Thyme)

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it on one side of the sheet pan.

  • 3

    Trim and halve the Brussels sprouts and arrange them in a single layer on the other side of the pan.

  • 4

    In a small bowl, combine olive oil, juice and zest from the lemon, minced garlic, and mixed fresh herbs. Season with salt and pepper.

  • 5

    Drizzle half of the olive oil mixture over the chicken and the remaining over the Brussels sprouts, ensuring everything is evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, turning the Brussels sprouts halfway through for even crisping and ensuring the chicken is cooked through.

  • 7

    Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

  • 8

    Let the dish rest for a few minutes, then serve warm and enjoy your balanced meal.