Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

Enjoy a vibrant plate of lemon-infused roasted chicken paired with impeccably crispy Brussels sprouts and a side of fluffy quinoa. The zesty lemon and aromatic herbs elevate the tender chicken, while the Brussels sprouts crunch with a hint of roasted caramelization, making this dish a perfect balance of flavor and nutrition.

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NUTRITION

410kcal
Protein
42.7g
Fat
13.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

0.5 tablespoon Extra Virgin Olive Oil

0.5 medium Lemon

0.5 cup Cooked Quinoa

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the Brussels sprouts and slice them in half. Toss with olive oil, salt, and pepper.

  • 3

    Place the Brussels sprouts on a baking sheet and roast in the oven for about 20-25 minutes until crispy and tender.

  • 4

    While the Brussels sprouts are roasting, season the chicken breast with salt, pepper, fresh rosemary, and thyme. Drizzle with a little olive oil and squeeze half a lemon over it.

  • 5

    Place the chicken on a separate baking dish and roast in the oven for about 20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 6

    Heat the cooked quinoa briefly if needed and fluff with a fork.

  • 7

    Plate the roasted chicken alongside the crispy Brussels sprouts and a serving of quinoa. Garnish with extra lemon wedges if desired.

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Brussels Sprouts

Enjoy a vibrant plate of lemon-infused roasted chicken paired with impeccably crispy Brussels sprouts and a side of fluffy quinoa. The zesty lemon and aromatic herbs elevate the tender chicken, while the Brussels sprouts crunch with a hint of roasted caramelization, making this dish a perfect balance of flavor and nutrition.

NUTRITION

410kcal
Protein
42.7g
Fat
13.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

0.5 tablespoon Extra Virgin Olive Oil

0.5 medium Lemon

0.5 cup Cooked Quinoa

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the Brussels sprouts and slice them in half. Toss with olive oil, salt, and pepper.

  • 3

    Place the Brussels sprouts on a baking sheet and roast in the oven for about 20-25 minutes until crispy and tender.

  • 4

    While the Brussels sprouts are roasting, season the chicken breast with salt, pepper, fresh rosemary, and thyme. Drizzle with a little olive oil and squeeze half a lemon over it.

  • 5

    Place the chicken on a separate baking dish and roast in the oven for about 20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 6

    Heat the cooked quinoa briefly if needed and fluff with a fork.

  • 7

    Plate the roasted chicken alongside the crispy Brussels sprouts and a serving of quinoa. Garnish with extra lemon wedges if desired.