YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Crispy Brussels Sprouts
Enjoy a simple, flavorful sheet pan meal featuring tender roasted chicken breast paired with crispy, caramelized Brussels sprouts, finished with a drizzle of olive oil and a sprinkle of your favorite seasonings.
INGREDIENTS
5 oz Chicken Breast (approx. 140g)
2 cups Brussels Sprouts (approx. 156g)
1 tbsp Extra Virgin Olive Oil
Pinch of Sea Salt
Dash of Black Pepper
Dash of Garlic Powder
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
Trim any tough ends from the Brussels sprouts and cut them in half. Place them into a large bowl.
Add the chicken breast onto the baking sheet. If using one large piece, consider slicing it slightly to ensure even cooking.
Drizzle the Brussels sprouts and chicken with the olive oil, then season generously with sea salt, black pepper, and garlic powder. Toss the Brussels sprouts to evenly coat them.
Arrange the chicken and Brussels sprouts on the sheet pan in a single layer, ensuring the Brussels sprouts are spread around the chicken for optimal roasting.
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 and tender inside.
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve warm and enjoy your balanced meal.