YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Brussels Sprouts
Savor a perfectly roasted chicken breast seasoned with a medley of fresh herbs, paired with crispy, oven-roasted Brussels sprouts and a sprinkle of crunchy almonds. This dish offers a balance of lean protein and vibrant veggies, enhanced by aromatic garlic, thyme, and rosemary, making it a wholesome, flavor-packed meal.
INGREDIENTS
5 oz Chicken Breast
1.5 cup Brussels Sprouts
2 tsp Olive Oil
0.5 oz chopped Almonds
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped garlic. Tie a couple of rosemary and thyme sprigs to the chicken to infuse flavor during roasting.
Trim and halve the Brussels sprouts. Toss them in a bowl with olive oil, a pinch of salt, pepper, and a lightly smashed garlic clove for extra kick.
Arrange the chicken and Brussels sprouts on a baking sheet lined with parchment paper. Ensure the Brussels sprouts are spread out to crisp up nicely.
Roast in the preheated oven. Roast the chicken for about 20-25 minutes, turning once if needed. Roast the Brussels sprouts simultaneously for about 20 minutes until they are tender on the inside and crispy on the outside.
A few minutes before serving, sprinkle the chopped almonds over the Brussels sprouts and return to the oven for an additional 3-5 minutes.
Once the chicken is cooked through and the sprouts are crispy, remove from the oven. Let the chicken rest for a few minutes before slicing.
Plate the sliced chicken with a generous serving of Brussels sprouts, and enjoy your nutritious, herb-infused meal!