Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

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

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

Savor the bright, zesty flavors of lemon and fresh herbs perfectly complementing tender roasted chicken and crispy Brussels sprouts, all served over a light bed of quinoa. This dish delivers a balanced blend of protein and nutrient-rich veggies in a deliciously clean meal.

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NUTRITION

382kcal
Protein
39.4g
Fat
10.6g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

1/2 cup Cooked Quinoa

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a baking sheet and brush both sides with the lemon herb mixture.

  • 4

    Toss the Brussels sprouts with a little olive oil, salt, and pepper on another baking sheet.

  • 5

    Roast the chicken and Brussels sprouts in the oven. Roast chicken for about 20-25 minutes or until internal temperature reaches 165°F, and roast Brussels sprouts for 15-20 minutes until they are crispy and slightly caramelized.

  • 6

    While the chicken and Brussels sprouts are roasting, prepare the cooked quinoa if not pre-cooked.

  • 7

    Plate the chicken over a bed of quinoa, and arrange the crispy Brussels sprouts alongside.

  • 8

    Drizzle any remaining lemon herb sauce over the top, and serve immediately.

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

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

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

Savor the bright, zesty flavors of lemon and fresh herbs perfectly complementing tender roasted chicken and crispy Brussels sprouts, all served over a light bed of quinoa. This dish delivers a balanced blend of protein and nutrient-rich veggies in a deliciously clean meal.

NUTRITION

382kcal
Protein
39.4g
Fat
10.6g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

1/2 cup Cooked Quinoa

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a baking sheet and brush both sides with the lemon herb mixture.

  • 4

    Toss the Brussels sprouts with a little olive oil, salt, and pepper on another baking sheet.

  • 5

    Roast the chicken and Brussels sprouts in the oven. Roast chicken for about 20-25 minutes or until internal temperature reaches 165°F, and roast Brussels sprouts for 15-20 minutes until they are crispy and slightly caramelized.

  • 6

    While the chicken and Brussels sprouts are roasting, prepare the cooked quinoa if not pre-cooked.

  • 7

    Plate the chicken over a bed of quinoa, and arrange the crispy Brussels sprouts alongside.

  • 8

    Drizzle any remaining lemon herb sauce over the top, and serve immediately.