Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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 and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Enjoy a vibrant plate of succulent roasted chicken infused with zesty lemon and fresh herbs, paired with crispy Brussels sprouts and tender roasted sweet potato. A delightful balance of flavors and textures, this dish is both satisfying and nourishing.

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NUTRITION

336kcal
Protein
39.4g
Fat
8.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (raw)

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1/2 lemon (juiced)

1 garlic clove

1 tablespoon Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and place it in a baking dish.

  • 3

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

  • 4

    Brush the mixture over the chicken ensuring it's well coated.

  • 5

    Cut Brussels sprouts in half and toss them lightly with a pinch of salt and a drizzle of olive oil. Arrange them around the chicken in the baking dish.

  • 6

    Peel and cube the sweet potato into bite-size pieces and add to the baking dish.

  • 7

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Plate the chicken with a serving of Brussels sprouts and sweet potato, and enjoy!

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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 and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Enjoy a vibrant plate of succulent roasted chicken infused with zesty lemon and fresh herbs, paired with crispy Brussels sprouts and tender roasted sweet potato. A delightful balance of flavors and textures, this dish is both satisfying and nourishing.

NUTRITION

336kcal
Protein
39.4g
Fat
8.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (raw)

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1/2 lemon (juiced)

1 garlic clove

1 tablespoon Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and place it in a baking dish.

  • 3

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

  • 4

    Brush the mixture over the chicken ensuring it's well coated.

  • 5

    Cut Brussels sprouts in half and toss them lightly with a pinch of salt and a drizzle of olive oil. Arrange them around the chicken in the baking dish.

  • 6

    Peel and cube the sweet potato into bite-size pieces and add to the baking dish.

  • 7

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Plate the chicken with a serving of Brussels sprouts and sweet potato, and enjoy!