Baked Herb Chicken Breast with Zucchini Noodles and Roasted Brussels Sprouts

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

Baked Herb Chicken Breast with Zucchini Noodles and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Baked Herb Chicken Breast with Zucchini Noodles and Roasted Brussels Sprouts

Savor a vibrant and wholesome dinner featuring a perfectly baked herb-infused chicken breast served alongside a nest of fresh zucchini noodles and crisp roasted Brussels sprouts, accented with a drizzle of extra virgin olive oil and a touch of avocado cream for added richness. This satisfying plate marries lean protein with low-carb veggie options, delivering a deliciously balanced meal.

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NUTRITION

741kcal
Protein
68.9g
Fat
40.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1 large Zucchini (196g), spiralized into noodles

1.5 cups Brussels Sprouts (150g), halved

2 tbsp Extra Virgin Olive Oil

1/4 Avocado (50g), diced

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Oregano)

2 cloves Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the olive oil, minced garlic, lemon juice, and chopped fresh herbs.

  • 3

    Place the chicken breast on a plate and brush both sides generously with the herb mixture. Season with salt and pepper to taste.

  • 4

    Place the seasoned chicken breast on the prepared baking sheet. Roast in the oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, toss the halved Brussels sprouts with a splash of olive oil, salt, and pepper, and spread them on a separate baking tray. Roast alongside the chicken for about 20-25 minutes, stirring halfway through for even browning.

  • 6

    While the chicken and sprouts are roasting, prepare the zucchini noodles. Using a spiralizer, create noodles from the zucchini. For added flavor, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender.

  • 7

    Once the chicken is cooked, allow it to rest for a few minutes before slicing. Arrange the zucchini noodles on a plate, top with sliced chicken breast and roasted Brussels sprouts.

  • 8

    Finish by gently tossing in the diced avocado for a creamy texture and extra richness. Drizzle any remaining herb mixture over the top and serve immediately.

Baked Herb Chicken Breast with Zucchini Noodles and Roasted Brussels Sprouts

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

Baked Herb Chicken Breast with Zucchini Noodles and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Baked Herb Chicken Breast with Zucchini Noodles and Roasted Brussels Sprouts

Savor a vibrant and wholesome dinner featuring a perfectly baked herb-infused chicken breast served alongside a nest of fresh zucchini noodles and crisp roasted Brussels sprouts, accented with a drizzle of extra virgin olive oil and a touch of avocado cream for added richness. This satisfying plate marries lean protein with low-carb veggie options, delivering a deliciously balanced meal.

NUTRITION

741kcal
Protein
68.9g
Fat
40.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1 large Zucchini (196g), spiralized into noodles

1.5 cups Brussels Sprouts (150g), halved

2 tbsp Extra Virgin Olive Oil

1/4 Avocado (50g), diced

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Oregano)

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the olive oil, minced garlic, lemon juice, and chopped fresh herbs.

  • 3

    Place the chicken breast on a plate and brush both sides generously with the herb mixture. Season with salt and pepper to taste.

  • 4

    Place the seasoned chicken breast on the prepared baking sheet. Roast in the oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, toss the halved Brussels sprouts with a splash of olive oil, salt, and pepper, and spread them on a separate baking tray. Roast alongside the chicken for about 20-25 minutes, stirring halfway through for even browning.

  • 6

    While the chicken and sprouts are roasting, prepare the zucchini noodles. Using a spiralizer, create noodles from the zucchini. For added flavor, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender.

  • 7

    Once the chicken is cooked, allow it to rest for a few minutes before slicing. Arrange the zucchini noodles on a plate, top with sliced chicken breast and roasted Brussels sprouts.

  • 8

    Finish by gently tossing in the diced avocado for a creamy texture and extra richness. Drizzle any remaining herb mixture over the top and serve immediately.