Crispy Sheet Pan Potatoes with Rosemary Chicken and Roasted Brussels Sprouts

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

Crispy Sheet Pan Potatoes with Rosemary Chicken and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Potatoes with Rosemary Chicken and Roasted Brussels Sprouts

Savor this hearty yet light dish featuring tender rosemary-infused chicken breast paired with golden, crispy sheet pan potatoes and caramelized Brussels sprouts. A perfect balance of savory and fresh flavors, all roasted together for an effortless, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

360kcal
Protein
40g
Fat
9.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Small Potatoes

100g Brussels Sprouts

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the small potatoes into halves or quarters depending on their size. Trim the Brussels sprouts and slice them in half.

  • 3

    Place the potatoes and Brussels sprouts in a bowl. Drizzle with olive oil, add a pinch of salt and pepper, and toss with chopped rosemary leaves from one of the sprigs.

  • 4

    Lay the seasoned vegetables on the prepared sheet pan, spreading them out evenly.

  • 5

    Season the chicken breast with salt, pepper, and the remaining chopped rosemary. Place the chicken breast on the sheet pan amongst the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the dish rest for a few minutes, then serve warm.

Crispy Sheet Pan Potatoes with Rosemary Chicken and Roasted Brussels Sprouts

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

Crispy Sheet Pan Potatoes with Rosemary Chicken and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Potatoes with Rosemary Chicken and Roasted Brussels Sprouts

Savor this hearty yet light dish featuring tender rosemary-infused chicken breast paired with golden, crispy sheet pan potatoes and caramelized Brussels sprouts. A perfect balance of savory and fresh flavors, all roasted together for an effortless, satisfying meal.

NUTRITION

360kcal
Protein
40g
Fat
9.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Small Potatoes

100g Brussels Sprouts

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Cut the small potatoes into halves or quarters depending on their size. Trim the Brussels sprouts and slice them in half.

  • 3

    Place the potatoes and Brussels sprouts in a bowl. Drizzle with olive oil, add a pinch of salt and pepper, and toss with chopped rosemary leaves from one of the sprigs.

  • 4

    Lay the seasoned vegetables on the prepared sheet pan, spreading them out evenly.

  • 5

    Season the chicken breast with salt, pepper, and the remaining chopped rosemary. Place the chicken breast on the sheet pan amongst the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the dish rest for a few minutes, then serve warm.