Sheet Pan Lemon Herb Chicken with Crispy Roasted Brussels Sprouts

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Brussels Sprouts

Savor the brightness of lemon-infused herb chicken paired with perfectly roasted Brussels sprouts for a meal that is as nourishing as it is delicious. This sheet pan recipe delivers crisp, caramelized veggies alongside tender, juicy chicken bathed in zesty lemon and aromatic herbs to create a balanced and satisfying dish.

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NUTRITION

369kcal
Protein
56.3g
Fat
11.1g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1 teaspoon Olive Oil

1/4 Lemon (20g - juiced)

1 Garlic Clove

1 tablespoon Fresh Herbs (rosemary and thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, drizzle the Brussels sprouts with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Place the chicken breast on the same sheet pan. Drizzle a little additional olive oil if desired.

  • 4

    Finely mince the garlic and chop the fresh herbs. In a small bowl, mix the garlic, herbs, lemon juice, salt, and pepper to create a marinade.

  • 5

    Rub the marinade evenly over the chicken breast.

  • 6

    Arrange the sheet pan so that the Brussels sprouts are in a single layer and not overcrowded.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy on the edges.

  • 8

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Brussels Sprouts

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Brussels Sprouts

Savor the brightness of lemon-infused herb chicken paired with perfectly roasted Brussels sprouts for a meal that is as nourishing as it is delicious. This sheet pan recipe delivers crisp, caramelized veggies alongside tender, juicy chicken bathed in zesty lemon and aromatic herbs to create a balanced and satisfying dish.

NUTRITION

369kcal
Protein
56.3g
Fat
11.1g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1 teaspoon Olive Oil

1/4 Lemon (20g - juiced)

1 Garlic Clove

1 tablespoon Fresh Herbs (rosemary and thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, drizzle the Brussels sprouts with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Place the chicken breast on the same sheet pan. Drizzle a little additional olive oil if desired.

  • 4

    Finely mince the garlic and chop the fresh herbs. In a small bowl, mix the garlic, herbs, lemon juice, salt, and pepper to create a marinade.

  • 5

    Rub the marinade evenly over the chicken breast.

  • 6

    Arrange the sheet pan so that the Brussels sprouts are in a single layer and not overcrowded.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy on the edges.

  • 8

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