Sheet Pan Lemon Herb Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

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

Sheet Pan Lemon Herb Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a vibrant and balanced dish featuring tender lemon herb chicken paired with tangy balsamic glazed Brussels sprouts and perfectly roasted sweet potatoes—all prepared on one sheet pan for simplicity and maximum flavor.

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NUTRITION

316kcal
Protein
36.3g
Fat
6.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup halved Brussels Sprouts

1/2 medium Sweet Potato (halved)

1 teaspoon Olive Oil

1 teaspoon Balsamic Vinegar

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (chopped rosemary & thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast, halved Brussels sprouts, and sweet potato pieces on the sheet pan. Drizzle the marinade evenly over the chicken and vegetables.

  • 4

    Toss the Brussels sprouts and sweet potatoes gently to coat them with the remaining marinade.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    A few minutes before the end of cooking, drizzle the balsamic vinegar over the Brussels sprouts and sweet potatoes.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.

Sheet Pan Lemon Herb Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

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

Sheet Pan Lemon Herb Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a vibrant and balanced dish featuring tender lemon herb chicken paired with tangy balsamic glazed Brussels sprouts and perfectly roasted sweet potatoes—all prepared on one sheet pan for simplicity and maximum flavor.

NUTRITION

316kcal
Protein
36.3g
Fat
6.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup halved Brussels Sprouts

1/2 medium Sweet Potato (halved)

1 teaspoon Olive Oil

1 teaspoon Balsamic Vinegar

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (chopped rosemary & thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast, halved Brussels sprouts, and sweet potato pieces on the sheet pan. Drizzle the marinade evenly over the chicken and vegetables.

  • 4

    Toss the Brussels sprouts and sweet potatoes gently to coat them with the remaining marinade.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    A few minutes before the end of cooking, drizzle the balsamic vinegar over the Brussels sprouts and sweet potatoes.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.