Sheet Pan Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Enjoy a vibrant, one-pan meal featuring tender lemon-herb roasted chicken paired with crispy Brussels sprouts and sweet potatoes. This dish bursts with fresh citrus notes and savory herbs, delivering a balanced meal perfect for a wholesome dinner.

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NUTRITION

387kcal
Protein
40.3g
Fat
8.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup halved Brussels Sprouts

1 small Sweet Potato

1 tsp Olive Oil

1/2 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast, halved Brussels sprouts, and diced sweet potato (cut into evenly-sized pieces for uniform cooking).

  • 3

    Drizzle the olive oil over the vegetables and chicken.

  • 4

    In a small bowl, mix the lemon juice, minced garlic, chopped thyme, salt, and pepper. Drizzle this lemon-herb mixture evenly over the chicken and vegetables.

  • 5

    Toss the Brussels sprouts and sweet potato gently to coat them with the oil and seasoning.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let it rest for a few minutes, and serve warm.

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Enjoy a vibrant, one-pan meal featuring tender lemon-herb roasted chicken paired with crispy Brussels sprouts and sweet potatoes. This dish bursts with fresh citrus notes and savory herbs, delivering a balanced meal perfect for a wholesome dinner.

NUTRITION

387kcal
Protein
40.3g
Fat
8.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup halved Brussels Sprouts

1 small Sweet Potato

1 tsp Olive Oil

1/2 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast, halved Brussels sprouts, and diced sweet potato (cut into evenly-sized pieces for uniform cooking).

  • 3

    Drizzle the olive oil over the vegetables and chicken.

  • 4

    In a small bowl, mix the lemon juice, minced garlic, chopped thyme, salt, and pepper. Drizzle this lemon-herb mixture evenly over the chicken and vegetables.

  • 5

    Toss the Brussels sprouts and sweet potato gently to coat them with the oil and seasoning.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let it rest for a few minutes, and serve warm.