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

Savor this vibrant dish featuring succulent lemon herb roasted chicken paired with crispy Brussels sprouts, complemented by a side of fluffy quinoa. The bright citrus notes and aromatic herbs uplift the dish, making it a colorful and wholesome meal perfect for dinner.

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NUTRITION

403kcal
Protein
44.6g
Fat
11g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the juice of 1/2 lemon, chopped fresh thyme and rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat with the lemon-herb marinade. Let it sit for at least 10 minutes.

  • 4

    Trim and halve the Brussels sprouts, then toss them in a bowl with 1 tsp of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the Brussels sprouts evenly on the prepared baking sheet.

  • 6

    Bake the chicken and Brussels sprouts in the oven for about 20-25 minutes, or until the chicken is cooked through and the sprouts are crispy on the edges.

  • 7

    While cooking, prepare 1/2 cup of cooked quinoa if not already done.

  • 8

    Plate the roasted chicken alongside a serving of crispy Brussels sprouts and a side of quinoa.

  • 9

    Garnish with an extra squeeze of lemon if desired and serve warm.

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

Savor this vibrant dish featuring succulent lemon herb roasted chicken paired with crispy Brussels sprouts, complemented by a side of fluffy quinoa. The bright citrus notes and aromatic herbs uplift the dish, making it a colorful and wholesome meal perfect for dinner.

NUTRITION

403kcal
Protein
44.6g
Fat
11g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the juice of 1/2 lemon, chopped fresh thyme and rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat with the lemon-herb marinade. Let it sit for at least 10 minutes.

  • 4

    Trim and halve the Brussels sprouts, then toss them in a bowl with 1 tsp of olive oil, a pinch of salt, and pepper.

  • 5

    Spread the Brussels sprouts evenly on the prepared baking sheet.

  • 6

    Bake the chicken and Brussels sprouts in the oven for about 20-25 minutes, or until the chicken is cooked through and the sprouts are crispy on the edges.

  • 7

    While cooking, prepare 1/2 cup of cooked quinoa if not already done.

  • 8

    Plate the roasted chicken alongside a serving of crispy Brussels sprouts and a side of quinoa.

  • 9

    Garnish with an extra squeeze of lemon if desired and serve warm.